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Classic "Lamb" Fettuccine

A comforting pasta recipe with signature Italian herbs and flavours for when you're looking to impress on a special occasion.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Servings 4


  • 500g dry fettuccini pasta
  • 1 packet vEEF® Pulled "Lamb"
  • 2 shallots, finely chopped
  • ½ glass white wine
  • 400g cherry tomatoes
  • fresh basil
  • olive oil
  • dried chilli flakes, to taste
  • salt, to taste


Pulled "lamb"

  • In warm pan with a bit of oil, caramelise the pulled "lamb" for 3-5 minutes until it has good colour all around.
  • Push the pulled "lamb" to the side of the pan and add the chopped shallots. Cook until they turn a light golden colour.
  • Add the white wine and reduce until there is almost no liquid left in the pan. Set aside.


  • Cook pasta according to packet instructions. Drain and reserve ¼ cup of the cooking water.  
  • Heat up a pan. Add the cherry tomatoes, pasta, reserved cooking water and 2 tablespoons of olive oil and dry chilli. Toss to coat the pasta with this light emulsion which is now the sauce. 
  • Serve on a plate and finish with fresh basil and olive oil.