recipes
Casarecce with spicy lamb, button mushrooms and spinach cream
2020-10-31
Ingredients
- 3 gloves garlic, finely chopped
- 1 red onion, chopped
- 1 tbsp olive oil
- 250g lamb mince
- 1 tbsp red curry paste
- ½ glass white wine
- 200ml cream
- 100g button mushrooms
- 150g frozen spinach, defrosted and chopped
- 250g Casarecce pasta (Maypole)
- 3 tbsp crushed cashew nuts
Method
Heat the olive oil in a large pan and sauté the garlic and onion together for 3 minutes until transparent.
Add the red curry paste, increase heat and mix through. Add the lamb mince, season well with salt and pepper and brown for a few minutes. Next splash in the wine and reduce. Add in cream, button mushrooms and chopped spinach and lower to a simmer. Continue to cook to reduce and thicken the sauce. Finally, blanch the fresh pasta for just 1 minute in boiling water, add to the pasta sauce and continue to cook for just another minute before serving immediately sprinkled with the crushed cashew nuts.
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