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!
We’ve replaced the fusilli in this recipe with penne due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
This recipe is under 650kcal per serving.
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
1 packet
Button Mushrooms
1 packet
Lamb Mince
1 packet
Soffritto Mix
1 sachet
Garlic & Herb Seasoning
1 packet
Tomato Paste
1 packet
penne
(Contains: Gluten; May be present: Soy, Eggs. )
1 sachet
Chicken-Style Stock Powder
1 packet
Worcestershire Sauce
(Contains: Fish, Soy, Gluten(Wheat); )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
olive oil
2.25 cup
boiling water
• Boil the kettle. • Thinly slice button mushrooms. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms until browned and softened, 8-10 minutes. Transfer to a bowl.
• Return pan to high heat. • Cook lamb mince (no need for oil!) 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.
TIP: For best results, drain the oil from the pan before cooking the sauce.
• Add chicken-style stock powder, penne, cooked 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 (or foil). Cook, stirring occasionally, 12-15 minutes. • Add Worcestershire sauce and stir to combine.
• Divide one-pan garlic and lamb pasta between bowls. • Top with grated Parmesan cheese to serve. Enjoy!