Classic Lamb & Cherry Tomato Spaghetti
with Extra Parmesan
Twirl your fork into a bowl of comfort with tonight’s spectacular spaghetti dish! Tender lamb mince, sweet tomatoes and a sprinkle of Parmesan come together in a flavour-packed meal that feels fancy but is oh-so-easy. A little rustic, a lot delicious—this is pasta night, elevated!
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
Ingredients
1
Celery
1
Red Onion
1
Carrot
1
Lamb Mince
1
classic roast seasoning
1
Worcestershire Sauce
1
Tinned Cherry Tomatoes
2
Grated Parmesan Cheese
(Contains Milk; )
1
Chicken-Style Stock Powder
Not included in your delivery
1
olive oil
brown sugar
butter
(Contains Milk; )
Nutrition Values
Cooking Steps
• Boil the kettle. Finely chop celery and onion. Grate the carrot. • Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook spaghetti in boiling water until ‘al dente’, 10 minutes. Reserve some pasta water (1/2 cup for 2 people // 1 cup for 4 people), then drain and return to pan.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Add celery, carrot and onion and cook until tender, 4-6 minutes. • Add lamb mince to veggies and cook, breaking up with a spoon, until browned, 3-4 minutes.
• Add Aussie spice blend and worcestershire sauce, and cook until fragrant, 1-2 minutes. • Reduce heat to medium-low and add tinned cherry tomatoes, chicken-style stock powder, the brown sugar, butter and reserved pasta water. Simmer until reduced and thickened, 3-4 minutes. Season to taste. TIP: Add a splash of water if the pasta looks dry.
• Add spaghetti to pan and toss to combine. Season to taste. • Divide lamb and cherry tomato spaghetti between bowls. • Sprinkle with grated parmesan cheese. Enjoy!