This recipe is one of my favourite freezer-sash throw together meals. I bulk cook the Lamb Ragu recipe and freeze in single and double portions.
By the time the pasta is cooked, the meat is reheated and it’s ready to serve. Done and dusted in under 10 minutes.
For this I used Herman Brot Lower Carb Pasta (does contain gluten) but you can use any style of lower carb or gluten free pasta for this. The macros for this were calculated using the Herman Brot’s pasta, so you may need to adjust slightly if you’re using a different brand or type of pasta.
Other pasta substitutes I highly recommend:
- Hearts of Palm Spaghetti (gluten free)
- Qetoe Organic Low Carb Fettuccine (soy bean based and gluten free)
- or Leigh’s favourite Loka Ultra Low Carb Protein Pasta (lupin based)