One-Pan Lamb & Mushroom Fusilli
with Bacon Bits & Parmesan Cheese
- Milk
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Milk
- Sesame
- 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
250 g
Lamb Mince
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Sliced Mushrooms
1
Brown Onion
1 sachet
Garlic & Herb Seasoning
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Fusilli
(Contains: Gluten, Wheat; May be present: Sesame, Eggs, Soy.)
1 packet
Passata
1 sachet
Vegetable Stock Pot
Utensils
Cooking Steps
• Boil the kettle. • Grate carrot. • Finely chop brown onion. • Slice zucchini into half-moons.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. 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 tomato paste, Worcestershire sauce, chicken stock pot, fusilli, the boiling water (21/4 cups for 2 people / 41/2 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, until pasta is al dente 12-15 minutes.
• Divide one-pan lamb and zucchini fusilli between bowls. • Top with Parmesan cheese and bacon bits to serve. Enjoy!
