Lamb Pappardelle
with Courgette and Cheese
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.
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.
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)
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.
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.
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.
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.
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.
a) When ready, serve the lamb pappardelle in bowls finished with a sprinkle of the remaining grated hard Italian style cheese. Enjoy!