Lamb Linguine
with Courgette
- Cereals containing gluten
- Sulphites
- Milk
- Egg
- May contain traces of allergens
- Celery
Looking for a quick and tasty midweek dinner option? Try cooking up our Lamb Linguine with Courgette in just 20 minutes for a delicious and speedy meal.
Ingredients
15
Worcester Sauce
(Contains: Cereals containing gluten)
½
Dried Italian Herbs
28
Red Wine Stock Paste
(Contains: Sulphites)
1
Finely Chopped Tomatoes with Onion and Garlic
200
Lamb Mince
200
Linguine
1
Courgette
(May be present: Celery)
40
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Nutrition Values
Utensils
Cooking Steps
Fill and boil your kettle. Pour the boiling water from your kettle and 1/2 tsp of salt into a large saucepan and bring back to the boil. Once boiling, add the linguine (see ingredient list for amount) to the saucepan of boiling water and cook for 12 mins. When cooked, drain in a colander, return to the pan off the heat and drizzle with a little oil to stop it sticking together.
Meanwhile, heat a large frying pan on high heat (no oil). When hot, add the lamb. Cook until browned, 3-4 mins. Break it up with a spoon as it cooks. Tip: Carefully pour away any excess fat if desired! Sprinkle over the Italian herbs and cook, stirring, for another minute. Meanwhile, trim the courgette then quarter length-ways. Chop width-ways into small pieces.
Add the Worcester sauce (see ingredient list for amount you need) to the lamb and allow to bubble away until evaporated. Stir in the courgette, finely chopped tomatoes, red wine stock paste and a pinch of sugar (if you have some), bring to the boil.
Reduce the heat to medium and simmer until the sauce is thick and tomatoey, 5-6 mins. Tip: Add a splash of pasta water if it gets too thick.
Toss the drained linguine through the sauce along with half the hard Italian cheese (if it's easier, transfer everything to the pasta saucepan to combine) and cook until piping hot. Taste and season with salt and pepper if needed.
Serve the lamb linguine in bowls finished with a sprinkle of the remaining hard Italian cheese. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The rich tomato sauce and red wine stock paste deliver bold, satisfying flavour; some find the tomato overpowers the lamb, so consider reducing it slightly to let the meat come through.
- Ease of prep: Quick and straightforward to put together, making it a reliable choice for a busy weeknight with minimal washing up.
- Suggestions: Add a pinch of chilli flakes or extra garlic for more depth; draining excess fat from the lamb mince and adding a splash of pasta water if the sauce thickens too much both help the dish come together well.
- Next-day meals: Leftovers keep well and several cooks found the flavour improved the following day, making it a great option for a next-day lunch.
- Vegetables: Courgette divides opinion — some love the texture it adds, while others prefer to cut it smaller, cook it a little longer, or swap it for mushrooms, red pepper, or extra greens.
