Lamb, rosemary and caramelised onion pasta
8
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This perfect little pasta plate is full of yummy flavours of caramelised onion, feta, rosemary and tomato.
Ingredients
Brown onion
3 medium, cut into thin wedges
Fresh rosemary
2 tbs, leaves, chopped
Lean lamb mince
300 g
Carrot(s)
1 medium, coarsely grated
Leek
1 whole, thinly sliced
Dry-style white wine
125 ml, (1/2 cup)
Canned diced tomatoes
400 g, crushed
Wholemeal pasta, dry
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)
Instructions
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.
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