Creamy Lamb Presto Pasta
with Leek & Chargrilled Capsicum Relish
- Gluten
- Wheat
- Sulphites
- Milk
- May contain traces of allergens
- Soy
Both lamb mince are cooked into a creamy capsicum sauce dotted with pan-fried veggies for a rich and decadent pasta sauce. Stir through some baby leaves at the last minute for a hint of vibrant green.
Ingredients
1
Fusilli
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites)
250 g
Lamb Mince
1
Celery
1 packet
Baby Spinach Leaves
1 packet
Cream
(Contains: Milk)
1 sachet
Vegetable Stock Powder
1 sachet
Kiwi Spice Blend
1 packet
Leek
1 packet
Parsley
1 packet
Grated Parmesan Cheese
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
Nutrition
You will need
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook fusilli uncovered, over high heat, until °al dente°, 11 minutes. • Reserve some of the pasta water (1/2 cup for 2 people / 1 cup for 4 people), drain and return to saucepan.
• Meanwhile, thinly slice celery. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook celery and lamb mince, breaking up with a spoon, until just browned, 4-5 minutes.
• Add Kiwi spice blend and cook until fragrant, 1 minute. • Reduce heat to medium, then add cream (see ingredients), chicken-style stock powder and reserved pasta water, and cook, stirring, until slightly reduced, 1-2 minutes. • Remove pan from heat, then add chargrilled capsicum relish, cooked fusilli and baby leaves. Stir to combine.
• Divide creamy lamb fusilli between bowls. Sprinkle over grated Parmesan cheese and tear over parsley. Enjoy!
