Cheesy One-Pan Lamb & Mushroom Fusilli
with Parmesan Cheese
When you combine tender veggies and lamb mince through chunky spirals of pasta, the result is pure comfort food. But when you add our classic garlic and herb seasoning for that extra flavour, it instantly transforms this meal from good, to great.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
carrot
1
brown onion
1
zucchini
1 packet
lamb mince
1 sachet
garlic & herb seasoning
1 packet
tomato paste
1 packet
chicken stock pot
1 packet
fusilli
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
2 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1 packet
Worcestershire sauce
(Contains: Gluten, Wheat; May be present: Soy.)
2.25 cup
boiling water
Utensils
Cooking Steps
• Boil the kettle. • Grate carrot. Finely chop brown onion.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook zucchini and onion, stirring, until just browned, 3-4 minutes. • Add lamb mince and carrot and cook, breaking up lamb with a spoon, until browned, 3-4 minutes. • Add garlic & herb seasoning and stir until fragrant, 1 minute.
• Add passata, chicken stock pot, fusilli, cooked vegetables, the boiling water (2 1/4 cups for 2 people / 4 1/2 cups for 4 people) and a pinch of salt. • Bring to the boil, then reduce heat to medium-low and cover with a lid. Cook, stirring occasionally, 12-15 minutes.
• Divide one-pan lamb and mushroom fusilli between bowls. • Top with Parmesan cheese to serve. Enjoy!
