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  • Writer's pictureJo Murray

Creamy Lamb and Sundried Tomato Fettucine

Happy New Year to each and everyone of you. I hope and pray that 2022 is awesome and that this year is as special as you make it.

After while most of us can describe the last two years as horrible on various levels I am hoping that we can look forward, positively, and make the most of what's ahead . And that's exactly what I, and my family, plan to do.

2021 saw a few changes other than what the rest of the world was facing with lockdowns and time away from the important people in our lives such as family and friends. Work restrictions due to the lockdowns. Thankfully Christmas held up some sort of normality and the changes allowed us to see our loved ones to celebrate together.

Our son and his partner (and the little white fluffball Albert The Birman) moved out of our family home to start a life with each other. It was really special to watch them grow and branch out. They haven't moved too far away but they now face independence and all the realities that go hand in hand with that. Saying that they both know our door will always be open to them.

Our daughter moved back home after almost two years of living with friends. So no time for empty nesting for Noel or myself but to be honest we don't mind at all. Plenty of time for a quiet house but not just yet.

What's 2022 got in store for you?

Ahead of me I am facing a few new things ahead, many things I am excited about and some I feel I don't know about yet.

On the work front I am changing jobs. Not only a change in roles but a change is companies. It will mean a little more travel for me daily but I looking forward to the new challenges and a change of scenery. Saying this I am a little saddened to leave where I have been employed for the past 4 years but I feel my time is done.

There are also some personal challenges I have tasked upon myself. I need to make myself a priority and allow myself some quiet time. Health wise I have also been focusing on my Diabetes (Type 2). I am under the care of an Endocrinologist, who has been helping get my blood sugar levels under control and manageable. Some of my medications have changed or been removed and I am trialing a new injectable non-insulin prescription medication. So far I have great results with my sugars and a small amount of weight loss.

I also need to take more time to enjoy doing what I really enjoy doing. One of the things I really enjoy doing is A Dash Of Flavour - it gives me joy and I love when we receive feedback regarding the site and the recipes. This is also one thing that needs more priority than what it has received over the last 2 years.

So with saying this... bring on a new year of cooking and sharing both in person and digitally!

This pasta dish is an oldie but a goodie. A perfect weeknight wonder that is on the table is less than 30 minutes and jam pack full of flavour. Plus it is pasta - and what's better than pasta right?

A pasta laced with a thick creamy sauce laced with tomato, thyme, mustard and chilli, if desired. The original recipe doesn't have chilli included but it's something that I have added and gives this dish another dimension. You don't need to include it if you wish not to.

Fresh thyme (you can use dried) balances out the tomato and mustard flavours perfectly. As the tomatoes are sundried the sauce isn't like that of one that used canned tomatoes. The small slices of tomatoes are subtle and once they release their colour into the sauce it looks luscious once the pasta is stirred through making it even more inviting.

Sadly it's not a one pot wonder but with only two pots it's pretty dam close. I actually even serve this in the cooking pot to save on washing up.

This is an incredible tasting dish is not very hard to cook either and I can pretty much guarantee that there will not be much left over! Well there definitely never is in our house!

Creamy Lamb & Tomato Fettucine

(recipe adapted from Weight Watchers 123 Recipe Collection)

Serves: 6 - 8

500g fettucine (or pasta of your choice)

1 cup sundried tomatoes (not packed in oil - see note)

800g lean lamb fillets sliced or lamb strips

4 shallots sliced diagonally (reserve some for garnish)

1 tablespoon Dijon mustard

1 tablespoon fresh or dried thyme

1 tablespoon chilli paste (if desired)

2 cans 375ml Evaporated Low Fat milk

2 teaspoons cornflour

1 tablespoon water

4 tablespoons grated parmesan cheese

freshly ground black pepper

Cook pasta to manufacturer's instructions until al dente. Drain and set aside.

Soak sun-dried tomatoes in hot water until plump. Drain and slice.

Heat a non-stick frying pan coated with cooking spray over a high heat. Cook lamb in batches for 3 to 4 minutes until browned and sealed - do not overcook. Remove from pan. Do not overcrowd meat or it will boil and become tough.

To the same pan add the shallots, sun-dried tomatoes, mustard, thyme and chilli paste if using. Cook, stirring, for 1 to 2 minutes.

Add evaporated milk, bring to the boil and remove from heat.

In a small jug/glass mix together the cornflour and water. Add blended cornflour and parmesan cheese. Stir until sauce thickens.

Return to the heat, add lamb and fettucine. Toss well so all pasta is coated in the sauce and heated through. Season to taste with pepper.

Serve with additional Parmesan Cheese shavings and shallot slices.


  1. If you can only buy sundried tomatoes packed in oil, place tomatoes in a sieve over a bowl or sink and pour boiling water over then allowing the oil to be rinsed off and drain away. Place on a paper towel to remove excess water and any residual oil.

  2. To make this recipe Gluten Free use gluten free pasta of your choice. Everything else is already Gluten Free


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