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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!

Allergens:Wheat/BléMilk/LaitSulphites/Sulfite

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Lamb

170 g

Linguine

(ContainsWheat/Blé)

2 unit

Green Onions

56 g

Leek, sliced

227 g

Cremini Mushrooms

6 tbsp

Sour Cream

(ContainsMilk/Lait)

6 g

Garlic

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tbsp

Oil*

2.25 tsp

Salt*

¼ tsp

Pepper*

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
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Large Non-Stick Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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