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Quick Korean Inspired Lamb Rigatoni
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Quick Korean Inspired Lamb Rigatoni

with Mushrooms, Cavolo Nero and Cheese

The popular Korean condiment gochujang contains chillies, fermented soybeans and glutinous rice which give it its savoury-sweet flavour. This Quick Korean Inspired Lamb Rigatoni is ready in less than 25 minutes but still full of flavour.

Tags:
High Protein
Spicy
Allergens:
Gluten
Soja
Milk
Egg

The quantities provided above are averages only.

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.

Total20 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove

200 grams

Lamb Mince

80 grams

Sliced Mushrooms

180 grams

Rigatoni Pasta

100 grams

Chopped Cavolo Nero

50 grams

Gochujang Paste

30 grams

Tomato Puree

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

20 grams

Grated Hard Italian Style Cheese

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3209 kJ
Energy (kcal)767 kcal
Fat31.2 g
of which saturates16.2 g
Carbohydrate80.7 g
of which sugars14.2 g
Dietary Fiber6.7 g
Protein40.2 g
Salt2.8 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

1

a) Boil a full kettle. 

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

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.

3

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.

c) Add the cavolo nero to the pan for the last 5 mins. TIP: Discard any tough stalks from the cavolo nero.

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

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.

5

a) Stir the chicken stock paste, creme fraiche, 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 and cavolo nero through the sauce until well combined. Taste the sauce and season with salt and pepper if needed.

6

a) Share the lamb rigatoni between your bowls. 

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

Enjoy!

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