HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLamb, Leek And Mushroom Linguine
Lamb, Leek and  Mushroom Linguine

Lamb, Leek and Mushroom Linguine

with Spring Onions and Sour Cream

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Savoury lamb, spring onions, leeks and mushrooms will have you dreaming of the English countryside. A hit of sour cream and white wine balance out the rich flavour of tonight's luscious linguine dinner!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

170 g



2 unit

Green Onion

56 g

Leek, sliced

227 g

Cremini Mushrooms

6 tbsp

Sour Cream


6 g


2 tbsp

White Wine Vinegar


Not included in your delivery

2 tbsp


2.25 tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3347 kJ
Calories800 kcal
Fat38 g
Saturated Fat14 g
Carbohydrate73 g
Sugar9 g
Dietary Fiber5 g
Protein38 g
Cholesterol105 mg
Sodium440 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Add 10 1/2 cups hot water and 2 tsp salt (use same for 4ppl) to a large pot . Cover and bring to a boil over high heat. Meanwhile, thinly slice the green onions. Quarter the mushrooms. Peel, then mince or grate garlic.


Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4ppl), then the leeks, mushrooms and half the green onions. Cook, stirring occasionally, until slightly softened, 2-3 min. Meanwhile, to boiling water, add linguine. Cook, stirring occasionally, until tender, 11-12 min.


Meanwhile, to the pan with veggies, add lamb. Cook, breaking up lamb into smaller pieces, until no pink remains, 2-3 min.** Add garlic and white wine vinegar. Season with salt and pepper.


When the linguine is tender, reserve 1/4 cup pasta water (dbl for 4ppl), then drain and return the pasta to the same large pot off heat.


To the large pot with the linguine add the lamb mixture, reserved pasta water and sour cream. Season with salt and pepper. Stir together to coat.


Divide the pasta between plates. Sprinkle with remaining green onions.