Herby Lamb Presto Pasta
with Spinach & Parmesan Cheese
- Wheat
- Gluten
- Milk
- Soy
- May contain traces of allergens
- Gluten
- Wheat
Made for twisting and twirling, super ‘al dente’ fettuccine will soak up the herby lamb laced sauce so well. All that is left is some major slurping action and a sprinkle of Parmesan, just like the Italians do! We’ve replaced the spaghetti in this recipe with fettuccine due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Fettuccine
(Contains: Wheat, Gluten; May be present: Soy.)
1 packet
Garlic Paste
250 g
Lamb Mince
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Soffritto Mix
1 sachet
Tomato & Herb Seasoning
1 packet
Tomato Sugo
(May be present: Gluten, Wheat.)
1 sachet
Thyme
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook fettuccine over high heat, stirring occasionally, until ‘al dente’, 11 minutes.
• Reserve some pasta water (see ingredients).
• Drain fettuccine, then return to saucepan. Drizzle with olive oil if needed.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, pick thyme leaves.
• Heat a large frying pan over high heat. Cook lamb mince (no need for oil!) and soffritto mix and cook, stirring, until softened, 6-8 minutes. • Reduce heat to medium, then add thyme, garlic paste and tomato & herb seasoning, and cook until fragrant, 1-2 minutes.
• Add tomato sugo, the brown sugar, the butter and reserved pasta water to the pan. Stir to combine and simmer until slightly reduced, 1-2 minutes. • Remove from heat, then add cooked spaghetti and baby spinach leaves, tossing until wilted and combined. Season to taste.
• Divide herby tomato lamb bolognese and spaghetti between bowls. • Top with Parmesan cheese to serve. Enjoy!
