Photo of Lamb, rosemary & caramelised onion pasta by WW

Lamb, rosemary & caramelised onion pasta

Points® value
Total Time
40 min
15 min
25 min
Forget jars of pasta sauce, try this homemade pasta dish for all the convenience but heaps more goodness



3 medium, cut into thin wedges

Calorie controlled cooking spray

4 spray(s)

Rosemary, Fresh

6 teaspoon(s), chopped

Lean Lamb Mince (less than 16% fat), raw

300 g

Carrots, raw

1 medium, coarsely grated


1 medium, thinly sliced

Dry white wine

125 ml

Tinned Tomatoes

1 can(s), large

Wholewheat Pasta, dry

275 g

Parsley, fresh

2 tablespoon(s), coarsely chopped

Light feta cheese

75 g, crumbled


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the onions on a baking tray and lightly mist with cooking spray. 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 the mince, carrot and leek then 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 the wine and bring to the boil. Reduce heat and simmer for 3 minutes or until reduced by half. Add the chopped tomatoes and 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 the pasta and roasted onions to the sauce and toss to combine.
  5. Divide between bowls and serve topped with the parsley and feta.


Serve this pasta with a crisp salad.