Lamb Pasta | Easy Lamb Pasta with Rich Tomato Sauce & Mint

Lamb pasta
Lamb pasta
Jump to Recipe

This minted lamb pasta is a great alternative to a classic spaghetti bolognese — just pop everything into a pan and hey presto, dinner’s on the table. It’s my fresh take on spag bol: rich, comforting and full of flavour, but with a lighter, brighter twist. The lamb mince is cooked down with herbs, tomatoes and a hit of mint, creating a sauce that’s hearty yet wonderfully refreshing.

If you love the ease of a traditional spag bol but fancy something a little different, this recipe is perfect. It’s simple to make, packed with flavour and the mint cuts beautifully through the richness of the lamb, giving you a pasta dish that’s both satisfying and fresh — ideal for a quick mid‑week dinner

Serving Suggestions for Lamb Pasta

  • Simple Green Salad Crisp leaves with lemon‑olive oil dressing to brighten the rich lamb sauce
  • Garlic Bread, Herby Focaccia or Cheesy Garlic Bread Perfect for scooping up the tomato‑lamb base
  • Roasted Mediterranean Vegetables Courgettes, peppers and aubergine that echo the pasta’s flavours
  • Roasted Cherry Tomatoes Sweet, blistered tomatoes that add acidity and colour
  • Tenderstem Broccoli Clean, fresh greens that balance the richness
  • Green Beans with Garlic & Olive Oil A simple, savoury side that complements the herbs
  • Rocket & Parmesan Salad Peppery freshness that cuts through the lamb
  • Cucumber & Herb Salad Cool, refreshing contrast to the warm pasta
  • Crispy Roast Potatoes or Potato Wedges A comfort‑forward option that works surprisingly well with lamb
  • Warm Crusty Bread or Ciabatta Ideal for mopping up the sauce
  • Minted Peas Sweet, fresh peas with mint that pair beautifully with lamb
  • Parmesan‑Roasted Courgettes Light, cheesy veg that mirror the pasta’s Mediterranean notes

Variations: Lamb Pasta

  • Lamb Pasta with Spinach — wilt spinach into the sauce for colour and a soft, silky texture.
  • Lamb Pasta with Peppers — add sliced peppers for sweetness that balances the richness of the lamb.
  • Lamb Pasta with Mushrooms — include mushrooms for earthy savoury depth.
  • Lamb Pasta with extra Courgette — add sliced or grated courgette for moisture and a lighter, summery twist.
  • Lamb Pasta with Chickpeas — stir in chickpeas for extra body and a Mediterranean feel.
  • Lamb Pasta with Chilli — add chilli flakes for gentle heat that lifts the tomato sauce.
  • Garlic‑Rich Lamb Pasta — increase garlic for deeper aromatic warmth.
  • Herb Lamb Pasta — boost parsley, basil or oregano for a more fragrant finish.
  • Lamb Pasta with Cinnamon — add a pinch of cinnamon for subtle warmth that complements the lamb.
  • Lamb Pasta with Mint — finish with fresh mint for a classic lamb pairing and bright freshness.
  • Lamb Pasta with Feta — crumble feta on top for salty, creamy contrast.
  • Lamb Pasta with Tomato‑Rich Sauce — add tomato paste for extra depth and a richer colour.
  • Lamb Pasta with Broccoli — include small broccoli florets for freshness and extra veg.
  • Lamb Pasta with Sweetcorn — add sweetcorn for pops of sweetness that brighten the dish.
  • Lamb Pasta Bake — top with cheese and bake for a golden, indulgent finish
Lamb pasta

Lamb pasta

Macaroni cheese with tender pasta coated in a rich, creamy sauce and topped with a golden crust, creating a warm, comforting dish that looks indulgent, simple and homely
Print Recipe Pin Recipe
Cook Time 30 minutes
Course Dinner
Cuisine Italian
Servings 4 people

Equipment

  • Saucepan

Ingredients
  

  • 350 g dried spaghetti
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 carrot, sliced and cut into quarters
  • 1 courgette, sliced and cut into quarters
  • 225 g minced lamb
  • 2 tbsp tomato puree
  • 400 g canned chopped tomatoes
  • 450 ml lamb stock
  • 2 tbsp mint sauce
  • 1 tbsp worcester sauce
  • salt and pepper
  • grated cheese, sprinkled on top

Instructions
 

  • In a large saucepan, stir together the onion, garlic and lamb.  Break the meat down with a spatula.  Cook gently for 2-3 mins until the lamb is sealed.
  • I like to drain any fat away, but it's not necessary.  Add the tomato puree, tomatoes, stock, mint and Worcestershire sauce.  Season well and bring to the boil. Add the carrots, courgettes and mushrooms, reduce the heat and simmer for 20mins (or until the veg is how you like it).
  • In the meantime, cook the pasta in boiling salted water according to the packet instructions.
  • Drain the pasta well and spoon into bowls, spoon the lamb sauce over the pasta and serve immediately topped with grated cheese.