Creamy Lamb & Bacon Bolognese Fasta-Pasta
with Basil Pesto & Rocket- Gluten
- Wheat
- Milk
- Cashew
- May contain traces of allergens
- Sesame
- Soy
- Milk
This is a weeknight hero! We’ve skipped (most of) the chopping and kept all the flavour by adding fragrant rosemary to the juicy lamb mince and bacon. Topping it all with basil pesto and fresh, peppery rocket makes for a super simple, delicious bolognese that hits the spot.
Ingredients
1
Fusilli
(Contains: Gluten, May contain traces of allergens, Sesame, Soy, Wheat;)
250 g
Lamb Mince
1 packet
Garlic Paste
1 packet
Passata
1 packet
Light Cooking Cream
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
1 packet
Rocket
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 packet
Rosemary
90 g
Diced Bacon
(Contains: Soy, May contain traces of allergens, Milk;)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
- Boil the kettle. Pour boiled water into a large saucepan over high heat with a pinch of salt.
- Add fusilli to the boiling water and cook, over a high heat, until ‘al dente’, 11 minutes.
- Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain fusilli, then return to saucepan.
- Meanwhile, heat a large frying pan over high heat. Cook lamb mince and diced bacon (no need for oil!) breaking up with a spoon, until just browned, 4-5 minutes.
- Add garlic paste and cook until fragrant, 1 minute.
- Reduce heat to medium, add passata, light cooking cream, stock concentrate and reserved pasta water. Simmer until slightly thickened, 2-3 minutes. Stir through cooked fusilli. Season to taste.
TIP: Add a splash more pasta water if the sauce looks too thick
- In a medium bowl, combine rocket with a drizzle of olive oil and vinegar. Season.
- Divide creamy lamb and bacon bolognese between bowls. Drizzle over basil pesto and top with rocket to serve. Enjoy!
