Easy Rosemary Lamb Fusilli

Name: Easy Rosemary Lamb Fusilli with Balsamic Tomato Salad
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 250 g Lamb Mince; 1 Tomato; 1 packet Fusilli; 1 packet Garlic Paste; 1 packet Tomato Sugo; packet Rosemary; 1 packet baby spinach & rocket mix; 1 packet Grated Parmesan Cheese; 1 Carrot

with Balsamic Tomato Salad

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Tags:

Easy

Allergens:

Wheat

•Gluten

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

250 g

Lamb Mince

Tomato

1 packet

Fusilli

(Contains: Wheat, Gluten; May be present: Soy, Eggs. )

1 packet

Garlic Paste

(May be present: Soy, Eggs, Fish, Gluten, Milk, Tree nuts, Sesame. )

1 packet

Tomato Sugo

(May be present: Gluten, Wheat. )

packet

Rosemary

1 packet

baby spinach & rocket mix

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Carrot

Nutrition Values

Calories654 kcal

Energy (kJ)2740 kJ

Fat14.4 g

of which saturates5.5 g

Carbohydrate83.9 g

of which sugars12.8 g

Dietary Fibre7.7 g

Protein43.4 g

Sodium1560 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Boil the kettle. Grate carrot. Pick and roughly chop rosemary. Roughly chop tomato. • Half-fill a large saucepan with boiling water, add a pinch of salt and bring to the boil over a high heat. Cook fusilli in the boiling water until 'al dente', 11 minutes. Reserve some pasta water (1/4 cup for 2 people /1/2 cup for 4 people), then drain and return fusilli to the saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• When the pasta has 5 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. Cook lamb mince and carrot, breaking mince up with a spoon, until just browned, 3-4 minutes. • Add rosemary, garlic paste and garlic & herb seasoning and cook, stirring, until fragrant, 1-2 minutes.

• Add tomato sugo and the butter to the lamb. Stir to combine, then simmer until slightly reduced, 1-2 minutes. • Add cooked fusilli and reserved pasta water, toss to combine and season to taste. Set aside. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Add tomato and spinach & rocket mix, then season and toss to combine.

• Divide rosemary lamb fusilli between bowls. • Top with grated Parmesan cheese (see ingredients). • Serve with balsamic tomato salad. Enjoy!