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Speedy Rosemary Lamb and Mushroom Rigatoni
Speedy Rosemary Lamb and Mushroom Rigatoni

Speedy Rosemary Lamb and Mushroom Rigatoni

with Creamy Tomato Sauce, Bell Pepper and Cheese

Perfect for a midweek meal, this Speedy Rosemary Lamb and Mushroom Rigatoni can be on your table in less than 25 minutes. A quicker version of the Sicilian lamb and mushroom ragù, it's still full of flavour.

Tags:
High Protein
Allergens:
Cereals containing gluten
Wheat
Milk
Sulphites
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 grams

Rigatoni Pasta

(Contains: Cereals containing gluten, Wheat)

2 unit(s)

Garlic Clove**

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

200 grams

Lamb Mince

80 grams

Sliced Mushrooms

30 grams

Tomato Puree

1 sachet(s)

Dried Rosemary

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)3109 kJ
Energy (kcal)743 kcal
Fat29.6 g
of which saturates15.8 g
Carbohydrate81.9 g
of which sugars10.3 g
Dietary Fibre5.9 g
Protein37.2 g
Salt2.4 g
Potassium91.5 mg
Calcium6.2 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

a) Boil a full kettle. Pour the boiled water into a large saucepan with 0.5 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.

2

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

b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

c) Heat a drizzle of oil in a large frying pan on medium-high heat.

3

a) Once hot, add the lamb mince and sliced pepper to the pan. 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.

4

a) Add the garlic, tomato puree and dried rosemary 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.

5

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.

6

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

b) Spoon the lamb rigatoni into your bowls.

Enjoy!

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