Creamy Lamb Kidney Pasta with Mushrooms

Sonny's Farm Lamb Kidney pasta with a creamy mushroom sauce
Try this rich, creamy pasta dish for a nutritious weeknight meal. For variety, try substituting ground lamb or even sliced bacon for different flavors and textures, just omit the flour and mustard and lightly sauté the meat before preparing the rest of the sauce.

  • 1 package of pasta, such as penne, farfalle, or linguine
  • 2 packages of lamb kidneys
  • ¼ cup of all-purpose flour
  • ¼ teaspoon of ground mustard
  • 2 tablespoons of olive oil
  • 4 tablespoons of butter
  • 2 shallots finely chopped
  • 1-2 cups of mushrooms sliced
  • 2 cloves of garlic, finely minced
  • 2 sprigs of rosemary leaves, finely chopped
  • ¾ cup of cream
  • ½ cup of beef, chicken, or lamb stock
  • ½ cup of parmesan or asiago cheese, finely grated
  • Chopped parsley for garnish
  • Salt and pepper to taste
  1. Prepare the pasta according to the package directions, drain and set aside. Ideally, the pasta should finish cooking approximately around the same time as the sauce.
  2. Skin and score the kidneys, lightly dredging them in flour and mustard powder.
  3. Heat olive oil in a non-stick pan and lightly fry the kidneys until they are golden brown and cooked through about 3-4 minutes. Set aside.
  4. In the same pan, add the shallots, mushrooms, and butter, cooking on medium heat until the shallots are nearly translucent. Add the garlic and rosemary and continue cooking until the mushrooms are tender.
  5. Add the cream, stock, and salt and pepper to taste, allowing the mixture to simmer on medium-low heat until it reduces and thickens.
  6. Add the kidneys back into the sauce mixture and toss the pasta in the sauce until fully coated, sprinkling in the cheese.
  7. Serve garnished with parsley.
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