Homestyle Lamb & Mushroom Fettuccine

Name: Homestyle Lamb & Mushroom Fettuccine with Apple Garden Salad & Parmesan
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Nan's Special Seasoning; 250 g Lamb Mince; 1 packet Button Mushrooms; 1 packet Rosemary; 1 Passata; 1 packet Mixed Salad Leaves; 2 Garlic; 1 apple; 1 packet Fettuccine; 1 packet Parmesan Cheese; 1 drizzle olive oil; 1 tsp brown sugar; 1 drizzle balsamic vinegar

with Apple Garden Salad & Parmesan

Recipe Development TeamUpdated on October 19, 2026

Get up to $175 off

Calories

:

690 kcal

Protein

:

45.2g protein

Total

:

30 minutes

Difficulty

:

Easy

Allergens:

Gluten
Wheat
Milk
May contain traces of allergens
Soy

Fettuccine made with love is the best kind and that’s exactly what we’ve got tonight! Nan’s special seasoning adds that extra flourish of heartwarming goodness to an already delicious lamb and mushroom ragu. Serve it with a sweet and crisp apple salad, and dig into this bowl of happiness.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Nan's Special Seasoning

250 g

Lamb Mince

1 packet

Button Mushrooms

1 packet

Rosemary

1

Passata

1 packet

Mixed Salad Leaves

2

Garlic

1

apple

1 packet

Fettuccine

(Contains: Gluten, Wheat May be present: Soy)

1 packet

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

1 drizzle

olive oil

1 tsp

brown sugar

1 drizzle

balsamic vinegar

Nutrition

Energy (kJ)2890 kJ

Calories690 kcal

Fat19.1 g

of which saturates6.4 g

Carbohydrate80.2 g

of which sugars16.1 g

Dietary Fibre7.6 g

Protein45.2 g

Sodium526 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.

Utensils

•Large Non-Stick Pan

•Stor kastrull

Cooking Steps

PDF

1

• Boil the kettle.
• Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Thinly slice apple (see ingredients) into wedges. Thinly slice button mushrooms.
• Finely chop garlic. Pick and finely chop rosemary leaves (see ingredients).

TIP: Rosemary has a strong flavour - add less if desired!

2

• Cook fettuccine over high heat, stirring occasionally, until ‘al dente’, 11 minutes.
• Reserve some pasta water (see ingredients). Drain fettuccine, then return to saucepan.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

3

• Heat a large frying pan over high heat.
• Cook mushrooms and lamb mince (no need for oil!), breaking up mince with a spoon, until browned, 8-10 minutes.
• Add garlic, rosemary, Nan’s special seasoning and passata, then cook until fragrant, 1-2 minutes.

4

• Reduce heat to medium, then add the reserved pasta water and brown sugar and simmer, stirring, until slightly reduced, 2-3 minutes.
• Remove pan from heat, then add cooked fettuccine and stir to combine.

5

• In a medium bowl, combine apple, mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste with salt and pepper.

6

• Divide homestyle beef and mushroom fettuccine between bowls.
• Serve with apple garden salad and sprinkle with grated Parmesan cheese to serve. Enjoy!