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Lamb Linguine

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.

Tags:
Rapid
Spicy
Allergens:
Cereals containing gluten
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

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 contain Celery)

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

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Nutritional information

Energy (kcal)780 kcal
Energy (kJ)3264 kJ
Fat21 g
of which saturates10.2 g
Carbohydrate101.5 g
of which sugars24.9 g
Protein44.7 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Kettle
Colander
Chopping Board
Spoon
Grill Pan
Knife
Measuring Spoon
Bowl

Instructions

Cook the pasta
1

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.

Fry the Lamb
2

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.

Start the sauce
3

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.

Simmer the sauce
4

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.

Finish up
5

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
6

Serve the lamb linguine in bowls finished with a sprinkle of the remaining hard Italian cheese. Enjoy!