Quick Korean-Inspired Lamb Rigatoni
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Quick Korean-Inspired Lamb Rigatoni

with Mushrooms and Cheese

High Protein
Cereals containing gluten

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 Time25 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Garlic Clove

200 grams

Lamb Mince

80 grams

Sliced Mushrooms

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

30 grams

Tomato Puree

50 grams

Gochujang Paste

(Contains Soya)

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

1 tsp


100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3132 kJ
Energy (kcal)748 kcal
Fat30.2 g
of which saturates16 g
Carbohydrate80.6 g
of which sugars14.1 g
Protein38.3 g
Salt3.05 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Frying Pan
Large Saucepan



a) Boil a full kettle. 

b) Meanwhile, peel and grate the garlic (or use a garlic press).


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

b) Once the pan is hot, add the lamb mince and mushrooms. Cook until browned, 6-7 mins.

c) Use spoon to break the mince up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.


a) Meanwhile, pour the boiled water into a large saucepan with 0.5 tsp salt and bring back to the boil.

b) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.


a) Add the garlic, gochujang paste and tomato puree to the mince in the frying pan. Stir-fry until fragrant, 1 min.


a) Stir the creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts) into the frying pan.

b) Simmer until thickened slightly, 3-4 mins.

c) Stir the pasta into the sauce until well combined. Taste the sauce and season with salt and pepper if needed.


a) Share the pasta and sauce between bowls. 

b) Sprinkle over the cheese to finish.