Vegan L*mb Ragu with Brown Rice Casarecce, Olive Almond Pesto & Tenderstem Broccoli

Serving size

1 person 2 people 4 people

Ingredients

30g pitted green olives

(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
40g baby spinach
120g chestnut mushrooms
1 handful of fresh mint
250g brown rice casarecce pasta (Soya)

(Brown rice flour 100%)
10g vegetable stock powder

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
400g passata

(tomatoes, salt, citric acid)
1 tbsp red wine vinegar

(red wine vinegar (100%))
2 tbsp garlic, basil and parsley paste

(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
360g shredded nova l*mb

(water, pea protein, sunflower oil, sodium alginate, natural flavourings, spirit vinegar, vegebrite malt (malted barley extract), veggie red (carrot and radish concentrate))
180g Tenderstem broccoli
2 onion
20g flaked almonds (Nuts)

Allergens

Contains: Nuts

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	133Kcal	567Kcal
	556kJ	2372kJ
Fat	5.0g	21g
of which saturates	0.6g	2.7g
Carbohydrates	15g	62g
of which sugars	2.3g	9.9g
Protein	6.6g	28g
Salt	0.67g	2.8g
Fibre	2.7g	12g

Back

Vegan 1/3 daily fibre 7 plants Low sat fat

Vegan L*mb Ragu with Brown Rice Casarecce, Olive Almond Pesto & Tenderstem Broccoli

Prep time: 15 mins

Total time: 30 mins

Cuisine: Italian

Food group: Vegan

A plant-based twist on a classic Italian ragu - starring plant-based shredded l*amb, simmering with earthy mushrooms and vibrant passata. Stir through brown rice casarecce to soak up all the flavour. Dish up with nutty Tenderstem broccoli. Drizzle with a flavourful homemade pesto, starring crunchy almonds, juicy olives and refreshing mint - for the perfect bite.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out a large frying pan, a large saucepan, a small bowl, a measuring jug, a sieve & tongs or a slotted spoon

Get started

Heat the large frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown. Remove and set aside
Finely dice the onions. Thinly slice the mushrooms. Trim the broccoli

Time to fry

Reheat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the onion and mushrooms and cook for 2-3 mins, until softening
Add the l*mb, breaking it up with a wooden spoon and cook for 4 mins, until golden brown. Season with salt and pepper
Stir in the garlic herb paste and vinegar and cook for a further minute

Simmer the ragu & cook the pasta

Add the passata, veg stock and 150ml water to the pan. Bring to a simmer and cook for 4-5 mins
Meanwhile, bring the large saucepan filled with salted water to a boil. Once boiling, add the casarecce and simmer for 8-9 mins, until cooked
In the final 3-4 mins, add the broccoli to the pasta and boil for the remaining time, until cooked. Remove the broccoli with tongs or a slotted spoon, then drain the pasta

Make the pesto

Roughly chop the olives and half the almonds. Pick the mint leaves from the stalks and finely chop
Add the prepped ingredients to the small bowl with 1 tbsp oil, a pinch of salt and pepper and mix well
Rinse the spinach, then add to the ragu for the final minute and cook until wilted
When ready, stir the cooked pasta into the l*mb. Season to taste and add a splash of water if needed

Plate up

Serve the pasta into bowls, topped with the olive pesto. Serve the broccoli alongside, drizzled with 1 tsp olive oil and a pinch of salt. Sprinkle with the remaining almonds to finish