One-Pot Garlic & Lamb Pasta
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!
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
Ingredients
1
Button Mushrooms
1
Lamb Mince
1
Soffritto Mix
1
Garlic & Herb Seasoning
1
Tomato Paste
1
penne
(Contains Gluten; May be present Soy, Egg. )
1
Chicken-Style Stock Powder
1
Worcestershire Sauce
(Contains fish, Soy, Gluten(Wheat); )
1
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
boiling water
Nutrition Values
Cooking Steps
• Thinly slice button mushrooms. Boil the kettle. • In a large 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 saucepan 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, mushrooms, the boiling water (2 1/4 cups for 2 people / 4 1/2 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, 12-15 minutes. • Add Worcestershire sauce and stir to combine.
• Divide one-pot garlic and lamb penne between bowls. • Top with grated Parmesan cheese to serve. Enjoy!