One-Pan Double Lamb & Mushroom Fusilli
with Parmesan Cheese- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Eggs
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.
Ingredients
1
carrot
1
brown onion
1
zucchini
2 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.)
1 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 saucepan, heat a drizzle of olive oil over a medium-high heat. Cook sliced zucchini and onion until just browned, 3-4 mins. • Add lamb mince, carrot and cook until browned, 3-4 mins. • Add garlic & herb seasoning and cook 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 zucchini fusilli between bowls. • Top with Parmesan cheese to serve. Enjoy!
