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Photo of Lamb, rosemary and caramelised onion pasta by WW

Lamb, rosemary and caramelised onion pasta

6 - 11
PersonalPoints™ per serving
Total Time
40 min
15 min
25 min
This perfect little pasta plate is full of yummy flavours of caramelised onion, feta, rosemary and tomato.


Brown onion

3 medium, cut into thin wedges

Fresh rosemary

2 tbs, leaves, chopped

Lean lamb mince

300 g


1 medium, coarsely grated


1 whole, thinly sliced

Dry-style white wine

125 ml, (1/2 cup)

Canned diced tomatoes

400 g, crushed

Dry wholemeal pasta

275 g, penne

Fresh flat-leaf parsley

2 tbs, leaves, finely chopped

Reduced fat feta cheese

75 g, crumbled

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Place onion on a baking tray. Lightly spray with oil. Sprinkle with half the rosemary and toss to coat. Bake for 25 minutes or until golden and caramelised.
  2. Meanwhile, heat a large saucepan over medium-high heat. Add mince, carrot and leek and cook, breaking up with a wooden spoon, for 8 minutes or until browned. Add remaining rosemary and cook, stirring, for 1 minute or until fragrant.
  3. Add wine and bring to the boil. Reduce heat and simmer for 3 minutes or until reduced by half. Add tomato and 1/2 cup (125ml) water and cook, stirring occasionally, for 10 minutes or until sauce thickens.
  4. Meanwhile, cook pasta in a large saucepan of boiling salted water following packet instructions or until tender. Drain. Add pasta to sauce and toss to combine. Sprinkle with parsley and feta.


SERVING SUGGESTION: Salad of baby rocket leaves, Lebanese cucumber and cherry tomatoes.TIP: You can cook the onions (before cooking the mince) in a large saucepan over medium-low heat. Cook, stirring, for 20 minutes or until onion is caramelised and golden.