Lamb Provençal Meatball Pasta

This dish serves 2 people and in your box you will find:

• Mafalde pasta and Provençal sauce
• Lamb meatballs and Comté cheese
  

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 our set menus, please select ‘food and drink – individual items‘ from the list.

Lamb Provençal Meatball Pasta - 1124kcals per serving

Please note that all ovens are different. These are the
recommended cooking instructions but please make sure that all food is piping hot before serving.

We’d recommend getting all your dishes out of the fridge and
reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit!

Lamb Provençal Meatball Pasta
In a rich tomato sauce

• Mafalde pasta (cook time: 3-4 minutes)
• Tomato sauce: (cook time: 6 minutes)
• Lamb meatballs (cook time: 1 minute, 30 seconds)
• Grated cheese (ready to eat)

Total cooking time: 10 minutes

1. Remove the sleeve and film from both trays (keep the grated
   cheese aside for later).
2. Remove the bag of tomato sauce from the tray and decant it
   into a large saucepan.
3. In the meantime, decant the meatballs into a microwave-safe
   container, cover, and heat on medium power for 1 minute 30 seconds.
4. Gently bring the sauce to the boil. Once simmering, add the
   meatballs and continue to simmer for 1–2 minutes. Add the pasta and gently mix. Continue to cook for 3–4 minutes. If the sauce looks a little dry, add a splash of water to loosen it.
5. Divide the pasta between two plates, top with the meatballs,
   and sprinkle over the cheese (as much or as little as you like!).