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Photo of Lamb, rosemary and caramelised onion pasta by WW

Lamb, rosemary and caramelised onion pasta

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

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)


  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.