Spiced Lamb and Vegetable Pasta Recipe

I enjoyed eating this wonderful dish so much that I had to go back for a second serving.

The spiced seasoning paste I use for this tasty pasta recipe is absolutely delicious and aromatic.

If you love vegetables and lamb then this dish is for you, it is perfectly spiced and the combination of pasta being stirred through the dish is fantastic.

I used Buckwheat pasta spirals but you can use any pasta of your choice. This recipe is gluten free if using buckwheat pasta and also dairy free as there is no need to add cheese to this perfect pasta dish.

Considering this dish uses little oil, lean lamb, buckwheat pasta, herbs, spices and a combination of zucchini, peppers, mushrooms, Brussels sprouts and fresh spinach leaves....then this is one scrumptious very healthy recipe to cook.

Ingredients for Spiced Lamb and Vegetable Pasta
1 Zucchini (diced)
2-3 Handfuls Brussels Sprouts (sliced)
1 Red Pepper/Capsicum (diced)
1 Green Pepper/Capsicum (diced)
1-2 Large flat Mushroom (diced)
1/4 Cup Water
Rapeseed oil
1 Pack Lean Minced Lamb
2-3 Handfuls Fresh Spinach Leaves
2-3 Handfuls Buckwheat Pasta Spirals
1/4 Cup Water

For the Seasoning
1 Tbsp Tomato Puree/Paste
1 Tbsp Garlic Paste
1/2 tsp Paprika
1 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Turmeric
1/2 - 1 tsp Cayenne Pepper
2 tsp Dried Chives
1 tsp Dried Thyme
1 Tbsp Rapeseed oil
Pinch Salt

Picture of Jeenas Spice Paste.

Picture of fresh vegetables.

Picture of cooked buckwheat pasta spirals.

How to make Jeenas Kitchen Spiced Lamb and Vegetable Pasta Recipe

In a small bowl mix all of the spice paste ingredients together well.

Heat a large frying pan drizzle some oil and add zucchinis on a medium heat.

Once the zucchini starts to soften add the lamb mince.

Chop at the mince using a spatula cook for a few minutes.

Add the spice paste, stir well.

Add 1/4 cup of water then red and green peppers, stir well and simmer with a lid on for 10 minutes.

Whilst the the lamb is simmering bring a small pan of lightly salted water to the boil and cook the buckwheat pasta until it has softened and almost cooked but not cooked fully, drain.

If you use wheat pasta you may need to cook the pasta for slightly longer as buckwheat pasta is quick to cook.

Add 1/4 cup water and the Brussels sprouts, stir well and simmer with a lid for 5 minutes.

When the Brussels have softened add the buckwheat pasta and gently stir well.

Simmer with a lid on for another 10 minutes.

Once the pasta is fully cooked stir well and sprinkle the spinach leaves on top of the pan, place the lid on a let the spinach cook for a minute or two.