Name: Greek-style lamb macaroni
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 200 gram macaroni; 4 thick lamb sausages, thickly sliced; 2 teaspoon vegetable or olive oil; 2 tablespoon plain flour; 2 cup reduced-fat milk; 100 gram reduced-fat fetta, crumbled; 100 gram baby spinach leaves; 1/4 cup chopped dill, plus extra, to serve; 250 gram cherry tomatoes, halved; lemon wedges, to serve

Greek-style lamb macaroni

This is a warming budget family dinner with flavours of the Mediterranean. It takes less than 30 minutes to cook so is perfect for winter weeknights.

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

200 gram macaroni

4 thick lamb sausages, thickly sliced

2 teaspoon vegetable or olive oil

2 tablespoon plain flour

2 cup reduced-fat milk

100 gram reduced-fat fetta, crumbled

100 gram baby spinach leaves

1/4 cup chopped dill, plus extra, to serve

250 gram cherry tomatoes, halved

lemon wedges, to serve

Method

1.Cook pasta in a saucepan of boiling salted water for 10 minutes or until tender. Drain.

2.Meanwhile, heat a non-stick deep frying pan over moderate heat. Add sausage; cook and stir for 5 minutes or until cooked. Transfer to a heatproof plate.

3.Heat oil in same pan over moderate heat. Add flour; cook and stir for 1 minute or until bubbling. Gradually whisk in milk until smooth. Cook and whisk for 3 minutes or until sauce boils and thickens. Remove sauce from heat. Add fetta, spinach, dill, tomato, sausage and pasta to pan; stir to combine. Season to taste. Serve with lemon wedges and topped with extra dill.

Use 1/2 a bunch of trimmed spinach instead of the baby spinach leaves. You can use any short pasta shape, such as penne or fusilli. Leftovers: Spoon into an ovenproof dish, sprinkle with breadcrumbs, then dot with small pieces of butter. Bake at 180°C/160°C fan-forced until golden.
Note

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