Creamy Peppered Beef Pasta
Fresh pasta tossed in an authentic, slow-simmered Italian sauce, enriched with aged cheese, fresh herbs, and extra virgin olive oil.
Ingredients
- • 450 g lean beef strips (all visible fat removed)
- • 250 g dried tagliatelle
- • 1 onion (peeled and sliced)
- • 200 g button mushrooms (halved)
- • 3 spring onions (trimmed and sliced)
- • 100 g light cream cheese
- • 1 tsp ground black pepper
- • 1 tsp Dijon mustard
- • 1 beef stock pot
- • 200 ml water
- • 1 tsp balsamic vinegar
- • pinch of salt
- • low calorie cooking spray
Preparation Steps
Cook the tagliatelle as per the packet instructions, then drain and run under cold water to stop from cooking any further.
Spray a frying pan with low calorie cooking spray and set on a medium heat.
Fry the beef strips, in batches, for 2-3 minutes until browned but still tender. Remove and put to one side.
Add the onions and mushrooms to the frying pan and cook for 3 minutes until softened.
Add the stock pot, water, balsamic vinegar, black pepper, salt and Dijon mustard to the frying pan and cook for 6 minutes until reduced slightly.
Add the beef back into the pan and cook for 2 minutes, then add the cream cheese and mix well.
Add the tagliatelle and spring onions to the beef and cook for 2-3 minutes until pasta is hot. Serve.