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, Mint & Pumpkin Seed Pesto & Tenderstem Broccoli
Our plant-based take on ragu stars tender vegan l*amb, simmering in a rich tomato sauce. Nutty Tenderstem broccoli add a hit of green, while brown rice casarecce soaks up all that delicious flavour. Top with a homemade mint and pumpkin seed pesto, to complete the feast.
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 2 tsp pumpkin seeds
- 20g baby spinach
- 1 handful of fresh mint
- 120g 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.)
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 1 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 180g 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))
- 90g Tenderstem broccoli
- 120g chestnut mushrooms
- 1 onion
Nutritional Information
Calories: 589
Protein: 29g
Carbs: 61g
Fat: 24g
Ingredients
- 30g pitted green olives (use half) (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 2 tsp pumpkin seeds (use half)
- 20g baby spinach (use half)
- 1 handful of fresh mint (use half)
- 120g brown rice casarecce pasta (use half) (Soya) (Brown rice flour 100%)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 1 tbsp garlic, basil and parsley paste (use half) (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 180g shredded nova l*mb (use half) (water, pea protein, sunflower oil, sodium alginate, natural flavourings, spirit vinegar, vegebrite malt (malted barley extract), veggie red (carrot and radish concentrate))
- 90g Tenderstem broccoli (use half)
- 120g chestnut mushrooms (use half)
- 1 onion (use half)
Nutritional Information
Calories: 589
Protein: 29g
Carbs: 61g
Fat: 24g
Vegan L*mb Ragu with Brown Rice Casarecce, Mint & Pumpkin Seed Pesto & Tenderstem Broccoli
Our plant-based take on ragu stars tender vegan l*amb, simmering in a rich tomato sauce. Nutty Tenderstem broccoli add a hit of green, while brown rice casarecce soaks up all that delicious flavour. Top with a homemade mint and pumpkin seed pesto, to complete the feast.
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Cooking Instructions
Before you start
- Pull out a medium frying pan, a medium saucepan, a small bowl, a measuring jug, a slotted spoon & a sieve
Do the prep
- Finely dice the onion. Thinly slice the mushrooms. Trim the broccoli
Time to fry
- Heat the medium frying pan with 1 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 and cook for 4 mins, breaking it up with a wooden spoon, 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, stock powder and 150ml water (75ml for 1 person) to the pan. Bring to a simmer and cook for 6-8 mins
- Meanwhile, bring the medium 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. Remove the broccoli with a slotted spoon, then drain the pasta
Make the pesto & build the dish
- Roughly chop the olives and half the pumpkin seeds. Pick the mint leaves from the stalks and finely chop
- Add all to the small bowl with 2 tsp olive oil, salt and pepper. Mix well
- Rinse the spinach, then add to the ragu for the final minute and simmer until wilted
- When ready, stir the cooked pasta into the l*mb ragu, until combined. Season to taste and add a splash of water if needed
Plate up
- Share the pasta between bowls, topped with the mint pesto. Serve the broccoli alongside, drizzled with 1 tsp olive oil and a pinch of salt. Sprinkle with the remaining pumpkin seeds to finish
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