Lamb and Butternut Pasta
by Zanele van Zyl
from Senidlile Kodwa?
This comforting family favourite combines tender leg of lamb, roasted butternut, and sun-dried tomatoes with penne pasta. Topped with a creamy béchamel sauce and fresh herbs, it's a hearty dish bursting with flavour, perfect for a satisfying meal any day of the week.
Introduction
This is one of Zanele van Zyl’s favourite meals to whip up for the family – and now you can try it out for yourself! This recipe will feed four people comfortably.
Ingredients
|
250g |
butternut, peeled, and cubed |
|
2 Tbsp |
oil, divided |
|
1 Tbsp |
vegetable seasoning |
|
400g |
leg of lamb, cut into small cubes or strips |
|
1 |
medium onion, chopped |
|
2 |
cloves garlic, minced |
|
100g |
sun-dried tomatoes |
|
to taste |
salt and pepper |
|
300g |
cooked penne pasta |
|
2 Tbsp |
chopped fresh chives or parsley, to garnish |
For the Béchamel Sauce
|
30g |
butter |
|
2 Tbsp |
flour |
|
400ml |
fresh milk |
|
to taste |
salt and pepper |
Method
Preheat the oven to 180ºC.
Arrange the butternut on a oven tray, drizzle with 1 tablespoon of oil and season with the vegetable seasoning. Roast in the oven for 10–12 minutes, until cooked through and golden. Remove from the oven and set aside.
In a pan over medium heat, heat the remaining oil, then brown the lamb pieces.
Once the lamb is browned, add the onion, garlic and sun-dried tomatoes. Season with salt and pepper, then stir through the cooked pasta and butternut. Set aside.
To make the béchamel sauce, melt the butter in a saucepan over low heat. Add the flour and whisk well until there are no lumps. Slowly pour in the milk, whisking continuously, and allow the mixture to simmer, adding extra milk, if the mixture is too thick and lumpy. Season with salt and pepper, then set aside.
Pour the béchamel sauce over the pasta and stir gently until well coated. Season with more salt and pepper, if you like, and garnish with fresh chives or parsley.