Comforting blend of rich, tangy, and savoury flavours. Tender pasta coated in a creamy garlic-infused yogurt sauce, topped with a luscious butter glaze enriched with paprika and tomato paste. Easy to prepare, this meal is inspired by the traditional manti but swaps dumplings for pasta.
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
By Matt Tebbutt
From Saturday Kitchen
This dish is high in calories and saturated fat due to the lamb mince and butter, balanced somewhat by the vegetables and yogurt. It’s a flavorful but indulgent meal. (nutri-score)
Equipment
- Large frying pan
- Medium saucepan
- Large pan for pasta
- Small bowl
£19.99 (available from £19.39)
Ingredients
For the lamb pasta:
- Olive oil: 2 tbsp
- Lamb mince: 500g/1lb 2oz
- Garlic cloves: 4, finely chopped
- Tomato purée: 2 tbsp
- Ground cumin: 1 tbsp
- Smoked paprika: 1 tbsp
- Dried thyme: 1 tbsp
- Salt: pinch
- Lamb stock: 400ml/14fl oz
- Paccheri pasta: 500g/1lb 2oz
For the chilli butter:
- Unsalted butter: 100g/3½oz
- Pul biber: 2 tsp
- Mild chilli flakes: 2 tsp
For the Greek yoghurt:
- Greek yogurt: 150g/5½oz
- Garlic cloves: 3, crushed
For the garnish:
- Beef tomato: 1, roughly chopped
- Flatleaf parsley: 4 tbsp, chopped
- Mint: 1 tbsp, chopped
Method
Prepare the lamb pasta:
- Heat olive oil in a large frying pan over high heat.
- Fry lamb mince until browned.
- Add garlic, tomato purée, spices, and salt. Stir to combine.
- Pour in lamb stock, reduce heat, and simmer for 15–20 minutes.
Make the chilli butter:
- Heat butter in a medium saucepan on medium heat until browning.
- Stir in pul biber and chilli flakes. Set aside.
Prepare the garlic yoghurt:
- Mix yoghurt and crushed garlic in a small bowl.
Cook the pasta:
- Bring a large pan of salted water to boil.
- Add paccheri and cook according to packet instructions.
Assemble and serve:
- Mix cooked paccheri with chilli butter and spoon into a serving dish.
- Top with garlic yogurt.
- Sprinkle chopped tomato and herbs over the dish.
- Add the lamb meat and its juices on top.
Nutri-score Health Check
This recipe receives a Nutri-score of D (Less healthy). The dish is high in saturated fats from the lamb mince and butter, and contains a significant amount of carbohydrates from the pasta. While it does include some vegetables and yogurt, which provide beneficial nutrients, the overall calorie and fat content is high. The use of lamb stock also contributes to a higher sodium content. To improve the score, consider using leaner meat, reducing the amount of butter, and increasing the proportion of vegetables. Adding more fiber-rich ingredients could also enhance the nutritional profile.
This score has been automatically calculated from the ingredients in the recipe and is only a guide.
Recipe FAQ
- Can I use a different type of pasta? Yes, you can substitute paccheri with other large pasta shapes like rigatoni or penne.
- What is pul biber and can I substitute it? Pul biber is Turkish red pepper flakes. You can substitute with regular red pepper flakes or Aleppo pepper.
- Can I make this dish with beef instead of lamb? Yes, ground beef can be used as a substitute, though it will change the flavor profile slightly.
- Is there a vegetarian version of this recipe? You could replace the lamb with a plant-based mince and use vegetable stock instead of lamb stock.
- Can I prepare any parts of this dish in advance? The lamb sauce can be made ahead and reheated when ready to serve.
- What can I use instead of Greek yogurt? Labneh or thick strained yogurt can be used as alternatives.
- Is this dish spicy? It has a mild to moderate heat from the chili flakes and pul biber. Adjust these to your taste.
- Can I freeze leftovers? The lamb sauce freezes well, but it’s best to prepare fresh pasta when reheating.
- What side dishes would go well with this pasta? A simple green salad or roasted vegetables would complement this rich pasta dish.
- Can I make this dish gluten-free? Use gluten-free pasta and ensure your stock is gluten-free to make this recipe suitable for gluten-free diets.
