One-Pan Garlic & Lamb Penne
with Mushrooms & Parmesan Cheese
No fuss, no bother this one-pot wonder does it all for you. Step right up and marvel at how all these ingredients transform from lamb, mushrooms and our favourite herby seasoning, into a pasta that’s ready to take on the world. Give it a round of applause!
Unfortunately, this week's fusilli was in short supply, so we've replaced it with penne. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
Garlic & Herb Seasoning
(Contains Gluten; May be present Soy, traces of egg. )
vegetable stock powder
(Contains fish, Gluten, Soy; )
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
• Thinly slice button mushrooms. Boil the kettle. • In a large deep frying (or saucepan), heat a drizzle of olive oil over medium-high heat. Cook mushrooms until browned and softened, 8-10 minutes. Transfer to a bowl.
• Return the frying pan to high heat with a drizzle of olive oil. Cook lamb mince and soffritto mix, breaking up with a spoon, until just browned, 5-7 minutes. • Add garlic & herb seasoning and tomato paste and cook until fragrant, 1-2 minutes.
• Add penne, vegetable stock powder, mushrooms, the boiling water (21/4 cups for 2 people / 41/2 cups for 4 people) and a pinch of salt. • Bring to the boil, then reduce heat to medium-low and cover with a lid. Cook, stirring occasionally, until pasta is 'al dente', 12-15 minutes. • Add Worcestershire sauce and stir to combine.
• Divide one-pan garlic and lamb penne between bowls. • Top with grated Parmesan cheese to serve. Enjoy!