Lamb and Veggie Pasta with Oregano and Parmesan
Quick, easy and a meal which will even tempt the kids. We've packed plenty of veggies into this hearty lamb pasta dish with seasonal zucchini taking the lead.
Number of servings
Ingredients
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250g Lamb Mince
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200g Penne Pasta
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1 Zucchini
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1 Carrot
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1 Brown Onion
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2 Garlic Clove
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3 Tbsp Tomato Paste/Beef Stock (2-1)
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1⁄2 Tsp Dried Oregano
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400g Pack Diced Tomatoes
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1⁄3 Bunch Silverbeet
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3 Tbsp Parmesan (Shredded)
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Pot
1 Prepare Ingredients
Bring a pot of salted water to boil. Dice zucchini and carrot. Peel and dice brown onion. Peel and mince garlic. Remove large stems from silverbeet and roughly chop.
Tip! We have swapped eggplant for zucchini this week due to availability. Just as delicious and nutritious but the photo will look a little different.
2 Start Sauce
Heat a deep sided frypan over medium high heat. Add a drizzle of oil and fry the lamb mince until browned. Add the onion, garlic, zucchini and carrot and fry for 3-4 minutes until it has picked up some colour. Add the tomato paste/beef stock, dried herbs and diced tomatoes and 1 cup of water. Simmer for 10-15 minutes until sauce has reduced.
3 Cook Pasta
Add penne pasta to the boiling water and cook for 8-10 minutes until al dente. Drain and reserve 1 cup pasta water.
4 Finish Pasta
Add the silverbeet to the lamb mix and cook for a minute or two until wilted. Add the pasta and mix well, adding a little pasta water if needed to make the sauce coat well. Taste and adjust seasoning as needed.
5 You Plate It
Serve the pasta between bowls and top with parmesan.
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