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Rosemary 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.

Tags:

Rapid

Allergens:

Cereals containing gluten

•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 15 minutes

DifficultyMedium

Ingredients

serving amount

180

Rigatoni Pasta

(Contains: Cereals containing gluten)

1

Garlic Clove**

200

Lamb Mince

80

Sliced Mushrooms

1

Dried Rosemary

150

Creme Fraiche

(Contains: Milk)

10

Chicken Stock Paste

30

Tomato Puree

20

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kJ)3423 kJ

Energy (kcal)818 kcal

Fat41.7 g

of which saturates23.4 g

Carbohydrate73.7 g

of which sugars8 g

Protein37.9 g

Salt1.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Colander

•Large Saucepan

•Pan

•Garlic Press

Instructions

Cook the Pasta

1

a) Bring a large saucepan of water to the boil with 0.5 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.

Prep Time

2

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

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

Get Frying

3

a) 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.

b) 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 sliced mushrooms and stir-fry until golden, 3-4 mins.

Make the Creamy Sauce

4

a) Stir the garlic, tomato puree and dried rosemary into the pan. Cook, stirring, for 1-2 mins.

b) Add the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount).

c) Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins.

Cheese Please

5

a) Once the sauce has thickened, stir in 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.

Combine and Serve

6

a) Add the cooked rigatoni to the sauce and stir to combine, then spoon the lamb rigatoni into your bowls.

Enjoy!

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