This is a beautiful Greek style pasta dish made with an aromatic lamb ragi and traditionally a white sauce is used but rather than faffing about we are keeping it simple with a sprinkle of tangy feta and livening it up with some fresh parsley and mint!
Serves 1 – 2
100g lamb, leftover lamb is good or lamb mince works well(if following slimming world feel free to use beef instead or sun the lamb mince – if eating clean I suggest maybe using leftover roast lamb or lamb from your butchers)
150g pasta of your choice. (I like spaghetti or rigatoni or even penne – for clean eating I use whole wheat or brown rice pasta)
1 red onion and large garlic clove, finely diced
1 tin of tomatoes + 1 tbsp of tomato puree
1 heaped TSP oregano
1/2 TSP cinnamon
Salt and pepper
50g reduced fat feta (check your syns here or you can use as part HEA)
Fresh parsley and mint
2 big handfuls of baby spinach or 4 blocks of thawed frozen spinach.
1. Fry your onion on a low heat with a generous pinch of salt and pepper until starting to soften.
2.Add your garlic and herbs and stir fry for a further 2-3 minutes then add your lamb meat.
3. Crank the heat up to medium-high.Fry the meat with the Herby onion mix for a good 3-5 minutes then add the tin of tomatoes and stir.
4. Turn down the heat, add the spinach and let simmer while you cook your pasta.
(Get the pan hot and add a kettle of hot water that way you get an instant boil)
5. When the pasta has two minutes left use a slotted spoon to move the pasta to the sauce and stir.
6. Serve up and sprinkle over the feta and fresh parsley and mint.
This is a very different take on a classic Bolognese but makes a unique and delicious change! I dare you to give it a try! Don’t forget to take pictures of my recipes that you recreate and tag me on Instagram at @chefwhoslims
Love Emily x