Rosemary Lamb and Mushroom Rigatoni
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Rosemary Lamb and Mushroom Rigatoni

Rosemary Lamb and Mushroom Rigatoni

with Creamy Sauce and Cheese

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

High Protein
Cereals containing gluten

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 time15 minutes


serving amount

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

2 unit(s)

Garlic Clove

1 bunch(es)


200 grams

Lamb Mince

80 grams

Sliced Mushrooms

30 grams

Tomato Puree

75 grams

Creme Fraiche

(Contains Milk)

28 grams

Red Wine Stock Paste

(Contains Sulphites)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3027 kJ
Energy (kcal)723 kcal
Fat29.5 g
of which saturates15.9 g
Carbohydrate78.1 g
of which sugars9.9 g
Protein36.5 g
Salt2.36 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press


Cook the Pasta

a) Boil a full kettle. Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat. 

b) 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.

Garlic Time

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

b) Pick the rosemary leaves from their stalks and roughly chop (discard the stalks).

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

Fry the Mince and Veg

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. It's 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

a) Add the garlic, rosemary and tomato puree to the pan. Cook, stirring, for 1-2 mins.

b) Stir in the creme fraiche, red wine 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

a) Once the sauce has thickened, stir in the 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

a) Add the cooked pasta to the sauce and stir to combine.

b) Spoon the lamb rigatoni into your bowls.