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Lamb Pappardelle

Lamb Pappardelle

with Courgette and Cheese

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

Tags:Rapid
Allergens:Cereals containing glutenSulphitesMilkEgg

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 conflict 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
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

200 grams

Pappardelle

(ContainsCereals containing gluten)

1 unit(s)

Courgette

200 grams

Lamb Mince

1 sachet

Italian Style Herbs

1 sachet

Worcester Sauce

(ContainsCereals containing gluten)

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet

Red Wine Stock Paste

(ContainsSulphites)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2866 kJ
Energy (kcal)685 kcal
Fat21.0 g
of which saturates10.0 g
Carbohydrate83 g
of which sugars22.0 g
Protein39 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Kettle
Saucepan
Colander
Cutting board
Knife
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

a) Fill and boil your kettle. Pour the boiling water from your kettle and 1/2 tsp salt into a large saucepan and bring back to the boil.
b) Once boiling, add the pappardelle to the pan and bring back to the boil. Cook until tender, 10 mins.
c) When cooked, drain in a colander and return to the pan off the heat. Drizzle with a little oil 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). When hot, add the lamb. IMPORTANT: Wash your hands and equipment after handling raw mince.
b) Cook until browned, 3-4 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
c) Add the courgette and fry for 2-3 mins.
d) Sprinkle over the Italian style herbs and cook, stirring, for 1 min.

3

a) Add the Worcester sauce to the lamb and allow it to bubble away until evaporated.
b) Stir in the finely chopped tomatoes, red wine stock paste and a pinch of sugar (if you have some). Bring to the boil.

4

a) Reduce the heat to medium and simmer until the sauce has thickened, 6-8 mins. TIP: Add a splash of pasta water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.

5

a) When thickened, toss the cooked pappardelle 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 pappardelle in bowls finished with a sprinkle of the remaining grated hard Italian style cheese. Enjoy!