Quick Korean Inspired Lamb Rigatoni
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Quick Korean Inspired Lamb Rigatoni

Quick Korean Inspired Lamb Rigatoni

with Mushrooms and Cheese

Looking for a quick and tasty midweek dinner option? Try cooking up our Quick Korean Inspired Lamb Rigatoni in just 20-25 minutes for a delicious and speedy meal.

Tags:
High Protein
Quick
Spicy
New
Allergens:
Cereals containing gluten
Soya
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 time25 minutes
DifficultyEasy

Ingredients

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

Sugar

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3131 kJ
Energy (kcal)748 kcal
Fat30.2 g
of which saturates16 g
Carbohydrate80.6 g
of which sugars14.4 g
Protein38.2 g
Salt3.05 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Kettle
Large Frying Pan
Colander
Large Saucepan

Instructions

Prep the Garlic
1

a) Boil a full kettle. 

b) While it boils, peel and grate the garlic (or use a garlic press).

Get Frying
2

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

b) Once 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. It's cooked when no longer pink in the middle.

Cook the Pasta
3

a) Meanwhile, pour the boiled water into a large saucepan with 1/2 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.

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

Flavour Time
4

a) Add the garlic, gochujang paste (add less if you'd prefer things milder) and tomato puree to the mince. Stir-fry until fragrant, 1 min.

Simmer your Sauce
5

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 cooked pasta through the sauce until well combined. Taste the sauce and season with salt and pepper if needed.

Serve
6

a) Share the lamb rigatoni between your bowls. 

b) Sprinkle over the hard Italian style cheese to finish.

Enjoy!