Lamb and Mushroom Rigatoni
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Lamb and Mushroom Rigatoni

Lamb and Mushroom Rigatoni

with a Creme Fraiche Sauce

Looking for a quick and tasty midweek dinner option? Try cooking up our Lamb & Mushroom Rigatoni in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Allergens:
Sulphites
•Milk
•Egg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

200

Rigatoni Pasta

12

Red Wine Vinegar

(Contains Sulphites)

200

Lamb Mince

150

Chestnut Mushrooms

1

Garlic Clove

1

Vegetable Stock Powder

150

Creme Fraiche

(Contains Milk)

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

½

Rosemary

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Nutritional information

Energy (kcal)517 kcal
Energy (kJ)2162 kJ
Fat42.7 g
of which saturates26 g
Carbohydrate6.7 g
of which sugars2.7 g
Protein29 g
Salt0.76 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan
•Colander
•Chopping Board
•Garlic Press
•Knife
•Spoon
•Grill Pan
•Measuring Cups
•Plate

Instructions

Cook the rigatoni
1

a) Bring a large saucepan of water to the boil with 1/2 tsp of salt for the pasta. When boiling add the rigatoni and cook until tender, 12 mins. b) Once cooked, drain in a colander, pop back in the pan and drizzle with olive oil so it doesn't stick together.

Prep the veg
2

a) Meanwhile, peel and grate the garlic (or use a garlic press). Thinly slice the mushrooms. Pick the rosemary leaves from their stalks and finely chop (discard the stalks).

Start the Sauce
3

a) Pop a large frying pan on medium high heat (no oil). When hot, add the lamb mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. b) Once browned, add the mushrooms, stir together and cook until browned, 3-4 mins more.

Finish of the sauce
4

a) Add the garlic and rosemary and stir though, cook for 1-2 mins more. b) Add the vinegar to the pan and allow it to evaporate, 1-2 mins. Then stir in the creme fraiche, stock powder and water (see ingredients for amount).TIP: Add a splash of water if it gets too thick.

Season!
5

a) While the sauce simmers for 2-3 mins have quick tidy. b) Once the sauce is cooked, stir in half the grated hard Italian cheese. Taste and add salt and pepper if you feel it needs it.

Finish up
6

Once everything is cooked, add the pasta to the sauce and stir to combine. Divide the pasta among plates and sprinkle on the remaining hard Italian cheese. Enjoy!

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