HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRosemary Lamb And Mushroom Rigatoni
Rosemary Lamb and Mushroom Rigatoni

Rosemary Lamb and Mushroom Rigatoni

with Creamy Sauce and Cheese

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Looking for a quick and tasty midweek dinner option? Try cooking up our Rosemary Lamb and Mushroom Rigatoni in just 20 minutes for a delicious and speedy meal.

Allergens:Cereals containing glutenSulphitesMilkEgg

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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

180 grams

Rigatoni Pasta

(ContainsCereals containing gluten)

1 unit(s)

Garlic Clove

150 grams

Chestnut Mushrooms

½ bunch(es)


200 grams

Lamb Mince

1 sachet

Red Wine Vinegar


150 grams

Creme Fraiche


10 grams

Chicken Stock Paste

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3315 kJ
Energy (kcal)792 kcal
Fat44.5 g
of which saturates20.8 g
Carbohydrate71.2 g
of which sugars5.5 g
Protein40.5 g
Salt1.54 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Bring a large saucepan of water to the boil with 1/2 tsp salt.
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) While the pasta cooks, peel and grate the garlic (or use a garlic press).
b) Thinly slice the mushrooms.
c) Pick the rosemary leaves from their stalks and finely chop (see ingredients for amount, discard the stalks).


a) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the lamb mince to the pan and fry until browned, 5-6 mins. Use spoon to break it 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.
c) Add the mushrooms and stir-fry until golden, 3-4 mins.


a) Stir the garlic and chopped rosemary into the pan. Cook, stirring, for 1-2 mins.
b) Add the red wine vinegar and allow it to evaporate, 1-2 mins.
c) Stir in the creme fraiche, chicken stock paste and water for the sauce (see ingredients for amount).
d) Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins.


a) Once the sauce has thickened, stir in half the grated hard Italian style cheese. Add a splash of water if you feel it needs it.
b) Taste and add salt and pepper if needed.


a) Add the cooked rigatoni to the sauce and stir to combine, then spoon into your bowls.
b) Sprinkle over the remaining hard Italian style cheese to finish.