Vegan L*mb Ragu with Brown Rice Casarecce, Mint & Pumpkin Seed 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))
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

Allergens

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	124Kcal	589Kcal
	521kJ	2465kJ
Fat	5.1g	24g
of which saturates	0.7g	3.2g
Carbohydrates	13g	61g
of which sugars	2.1g	10g
Protein	6.1g	29g
Salt	0.81g	3.8g
Fibre	2.7g	13g

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)

Allergens

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	124Kcal	589Kcal
	521kJ	2465kJ
Fat	5.1g	24g
of which saturates	0.7g	3.2g
Carbohydrates	13g	61g
of which sugars	2.1g	10g
Protein	6.1g	29g
Salt	0.81g	3.8g
Fibre	2.7g	13g

Back

Vegan 1/3 daily fibre 7 plants Low sat fat

Vegan L*mb Ragu with Brown Rice Casarecce, Mint & Pumpkin Seed Pesto & Tenderstem Broccoli

Prep time: 15 mins

Total time: 25 mins

Cuisine: Italian

Food group: Vegan

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.

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 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