Lamb ragu pasta
Using the lamb ragu that was made previously, one third was used to make this pasta dish
Servings: 4 people
Calories: 518kcal
Cost: £1.11
Equipment
- oven proof dish to bake ragu pasta
- saucepan to boil pasta
Ingredients
Lamb ragu pasta
- ⅓ lamb ragu made previously, see separate post
- 240 g pasta wholemeal works really well, 75p/500g
- 300 g peas £1.13/kg 11p
- 100 g parmesan pecorino or cheddar £17.50/kg
Instructions
- Using one third of the lamb ragu made previously, heat gently in a pan.⅓ lamb ragu
- While the ragu is warming through, cook 80g pasta per person in a big pan of salted water. Start the pasta off in cold water when cooking it.240 g pasta
- When the pasta is almost cooked, add a couple of big handfuls of frozen peas and cook through.300 g peas
- Scoop the pasta and peas into the ragu pan, taking a little of the starchy cooking water with it.
- Mix well and pile into warmed serving dishes
- Top with parmesan or pecorino sprinkled over the top, or cheddar if that's what you have.100 g parmesan
Notes
What changes can I make to lamb ragu pasta
- add a punnet of mushrooms, sliced, to the batch, or about a third of a punnet to the pasta ragu
- change the seasonings - use soy sauce, fish sauce, hoisin, or anything else that takes your fancy
- add in a drained tin of beans
Nutrition
Calories: 518kcal | Carbohydrates: 61g | Protein: 28g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 846mg | Potassium: 528mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3533IU | Vitamin C: 33mg | Calcium: 347mg | Iron: 3mg
