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Lamb Linguine

Lamb Linguine

with Courgette, Cheese and Rocket
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
704 kcal
Protein
: 
39.2g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Wheat
  • Barley
  • Sulphites
  • Milk
  • Egg
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

180 grams

Linguine

(Contains: Cereals containing gluten, Wheat)

1 unit(s)

Courgette

(May contain traces of: Celery)

200 grams

Lamb Mince

1 sachet(s)

Mixed Herbs

15 grams

Worcester Sauce

(Contains: Cereals containing gluten, Barley)

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Wild Rocket

Energy (kJ)2945 kJ
Energy (kcal)704 kcal
Fat18.7 g
of which saturates8.7 g
Carbohydrate92.9 g
of which sugars20.6 g
Dietary Fibre4.4 g
Protein39.2 g
Salt4.6 g
Potassium32.6 mg
Calcium54.6 mg
Iron1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

a) Fill and boil your kettle. Pour the boiling water and 0.5 tsp salt into a large saucepan on high heat.

b) Add the linguine to the pan and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back into the pan, off the heat. Drizzle with oil and stir through to stop it sticking together.

d) Meanwhile, trim the courgette, then quarter lengthways. Chop widthways into small pieces.

2

a) Heat a large frying pan on high heat (no oil).

b) Once hot, add the lamb and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.

c) Add the courgette and fry for 2-3 mins.

c) Sprinkle over the mixed herbs and cook, stirring, for 1 min.

3

a) Add the Worcester sauce to the lamb and allow it to bubble away until evaporated, 30 secs.

b) Stir in the chopped tomatoes, red wine stock paste and a pinch of sugar (if you have any), then bring to the boil.

4

a) Once boiling, reduce the heat to medium.

b) Simmer until the sauce has thickened and the lamb is cooked, 6-8 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

c) Add a splash of pasta water if it gets too thick.

5

a) When thickened, toss the cooked linguine through the sauce along with half the hard Italian style cheese (if it's easier, transfer everything to the pasta saucepan to combine) and cook until piping hot.

b) Taste and season with salt and pepper if needed.

6

a) When ready, serve the lamb linguine in bowls.

b) Sprinkle over the remaining hard Italian style cheese. Finish with a scattering of rocket leaves on top.

c) Enjoy!

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