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.
Vegan L*mb Ragu with Brown Rice Casarecce, Olive Almond Pesto & Tenderstem Broccoli
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.
1/3 daily fibre
New
7 plants
Low sat fat
Serving size
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)
Nutritional Information
Calories: 567
Protein: 28g
Carbs: 62g
Fat: 21g
Vegan L*mb Ragu with Brown Rice Casarecce, Olive Almond Pesto & Tenderstem Broccoli
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.
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Cooking Instructions
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
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