Lamb Mafalde

Slow-cooked lamb ragu tangled in ribbons of mafalde pasta, finished with crumbled goat’s cheese. Proper pasta with a French accent.

When kept in the fridge all items have a shelf life of a minimum of 3 days, which includes the day of delivery.

Adults need around 2000kcal a day.  

For all allergen & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

For full dietary information please click here.

Lamb Ragu Malfade- 575 kcal per 388g serving
Chèvre goat’s cheese- 103kcal per quater of pack

Total cooking time: 10 minutes.

1. Remove sleeve and film from the ragu, then remove the bag from the tray and decant into a large saucepan with around 250ml of water.

2. Gently bring the sauce to a boil and once simmering add the pasta and gently mix. Continue to cook for a few minutes. If the sauce looks a bit dry, add a splash more water to loosen.

3. When it’s ready, divide the pasta between two plates and crumble the chèvre cheese on top (as much or as little as you like!).