Quick Korean Inspired Lamb Rigatoni
with Mushrooms and Cheese
- Cereals containing gluten
- Soya
- Milk
- Egg
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.
Ingredients
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
Nutrition Values
Utensils
Cooking Steps
a) Boil a full kettle.
b) While it boils, peel and grate the garlic (or use a garlic press).
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.
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.
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.
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.
a) Share the lamb rigatoni between your bowls.
b) Sprinkle over the hard Italian style cheese to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Korean-inspired sauce — built on gochujang paste and crème fraîche — delivers a warming, creamy, umami-rich flavour that surprises many who wouldn't normally pair these ingredients. Some found the lamb's richness a little overpowering alongside the cream, while others felt the spice level was just right.
- Ease of prep: This comes together quickly and straightforwardly, with several cooks noting the timing is accurate and the steps easy to follow.
- Suggestions: If the dish feels too rich, try reducing the crème fraîche or skipping it altogether; to tame the lamb's strong flavour, a squeeze of lemon before cooking can help. Some cooks used only half the gochujang paste for a milder result, or added extra garlic for more depth. Adding diced onion, extra mushrooms, or a handful of broccoli are popular ways to bulk out the vegetables. Draining the lamb mince thoroughly after browning helps reduce greasiness. One cook shaped the mince into small meatballs before frying, which worked well. If the sauce feels too thick or dry, add a little extra liquid during simmering. Reducing the sugar slightly is worth considering if you find the sauce too sweet.
- Next-day meals: The dish is generous enough to stretch to three portions, making it a handy next-day lunch.
