Creamy Peppered Beef Pasta
Strips of beef in a creamy, black pepper and mushroom sauce – perfect for a midweek meal and great if you're following a diet plan.
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NutritionPer Serving
- Calories452
- Carbs51g
- Fat9.1g
- Saturates3.5g
- Sugars6g
- Protein40g
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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
Tender strips of beef, button mushrooms and onions all cooked in a creamy black pepper and Dijon sauce – it looks and tastes super indulgent, but it’s actually slimming friendly.
It’s a real midweek favourite in our house because it’s so quick and easy to put together and packs a real flavour punch too.
You could even serve it as part of a dinner party as it looks super impressive and the 20 minute cooking time means that you won’t be stuck in the kitchen missing out on the fun all evening.
Our Creamy Peppered Beef Pasta can easily be adapted to suit vegetarian diets as well – all you’ll need to do is use a vegetarian beef alternative and a vegetarian stock pot!
What diets is this Creamy Peppered Beef Pasta suitable for?
This Creamy Peppered Beef Pasta can be made suitable for gluten free diets as long as you swap out the following ingredients for gluten free alternatives:
- Stock pot
- Tagliatelle
You can also make it suitable for vegetarian diets by using vegetarian versions of the following ingredients:
- Beef strips
- Beef stock pot
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make this Creamy Peppered Beef Pasta?
No, this Creamy Peppered Beef Pasta is really simple to make and you should be able to find all of the ingredients you’ll need in your local supermarket.
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‘If you love a creamy sauce with your pasta then this is the pasta dish for you! I don't make it often and now I'm wondering why because it is delicious!’
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A frying pan is essential for this recipe and, although there are plenty of really good quality ones out there, we love this one.
We like to serve this dish using tongs as it means that we can get a really nice spiral of pasta which makes it look super impressive!
How many calories are in this Creamy Peppered Beef Pasta?
There are 452 calories per portion in this Creamy Peppered Beef Pasta, which means it falls into our Weekly Indulgence category.
This Creamy Peppered Beef Pasta is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Cook the tagliatelle as per the packet instructions, then drain and run under cold water to stop from cooking any further.
Step 2
Spray a frying pan with low calorie cooking spray and set on a medium heat.
Step 3
Fry the beef strips, in batches, for 2-3 minutes until browned but still tender. Remove and put to one side.
Step 4
Add the onions and mushrooms to the frying pan and cook for 3 minutes until softened.
Step 5
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
Step 6
Add the beef back into the pan and cook for 2 minutes, then add the cream cheese and mix well.
Step 7
Add the tagliatelle and spring onions to the beef and cook for 2-3 minutes until pasta is hot. Serve.
What could I serve with this Creamy Peppered Beef Pasta?
This Creamy Peppered Beef Pasta is a tasty meal on its own, but also works really well when served with a mixed salad or alongside any of the following accompaniments:
How do you know when this Creamy Peppered Beef Pasta is cooked?
Your beef should be cooked through and piping hot which should take around 5 minutes.
The tagliatelle will need to be cooked according to the packet instructions and should still have a bit of a bite to it.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep this Creamy Peppered Beef Pasta in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of this Creamy Peppered Beef Pasta in the fridge for approximately 3 days or so.
Can I freeze this Creamy Peppered Beef Pasta?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat this Creamy Peppered Beef Pasta?
From chilled: Place in a microwave proof container with a loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes or until piping hot.
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Creamy Peppered Beef Pasta
Strips of beef in a creamy, black pepper and mushroom sauce - perfect for a midweek meal and great if you're following a diet plan.
-
Prep Time
10 MINS
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Cook Time
20 MINS
- KCals 452
- Carbs 51G
Instructions
- 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.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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20 comments
See what others have to say
Chris WMonday 13th June 2022
Just made this and will definitely be doing so again it was very nice. Added a chilli to it for a bit of extra kick.
HollyTuesday 14th June 2022
Hey Chris, thanks so much for your message we are so glad to hear you enjoyed this recipe!
CHRISTINA VICKWednesday 13th October 2021
Hi, please may I ask what beef you all use?
Thanks
Christina
LisaWednesday 13th October 2021
Hi Christina
We used a pack of beef stir fry strips for this, but you can use any quick cooking cut of beef steak, such as rump. sirloin, medallion steaks, cut into thin strips. Enjoy the recipe
AlisonSunday 9th May 2021
Tried this recipe for the first time and it definitely didn’t disappoint, changed the tagliatelle for spaghetti, the flavours are amazing and will for sure be adding it to our favourites list!
HollyMonday 10th May 2021
Hey Alison, thanks so much for your message we are so glad to hear you enjoyed this recipe!
JadeSaturday 8th May 2021
Any advice of what to use in place of Mushrooms?? Really want to try the dish but can’t stand them!
HollyMonday 10th May 2021
Hey Jade, you could swap the mushrooms for some sliced courgette or peppers, hope that helps!
MargaretFriday 7th May 2021
Looks delicious can’t wait to try this, thank you x And iv pre ordered the new book 😁😁
HollyMonday 10th May 2021
Hey Margaret, hope you enjoy making this recipe and thanks for pre-ordering our new book!
Helen MyersTuesday 4th May 2021
We have just had this tonight for tea, this was amazing, can’t wait to have it again! 😁
HollyFriday 14th May 2021
Hey Helen, thanks so much for your great feedback we are so glad to hear you enjoyed this recipe!
RachelTuesday 4th May 2021
Finally got around to trying this recipe and once again not disappointed, was absolutely delicious and added to our many many favs list. Thanks pinch of nom cooking has become less of a chore and more fun and exciting.
HollyMonday 10th May 2021
Hey Rachel, Thanks so much for your message we are so glad to hear you enjoyed this recipe and that you are enjoying cooking!
Amy ChapmanMonday 3rd May 2021
Had this tonight, left out the beef and had extra mushrooms, incase we didn’t like it 🙈
Definitely having again, going to add steak next time 🙌
HollyFriday 14th May 2021
Hey Amy, thanks so much for your feedback we are so glad to hear you enjoyed this recipe!
Dave McQueenThursday 29th April 2021
I have all three books but can’t find this recipe and can’t print this page, help.
HollyFriday 30th April 2021
Hi Dave, this recipe is exclusive to our website. If you don’t have access to a printer you can save your favourite recipes to your account to find easily have a look at THIS guide which talks you through the process. Hope that helps!
AnDaJu51Wednesday 28th April 2021
made this tonight and was absolutely so tasty and so easy to make thank you pinch of nom, making our meal times exciting and full of flavoursome recipes, don’t think I’ve had so many favourites #l
HollyFriday 30th April 2021
Hey thanks so much for your message we are so glad to hear you enjoyed this recipe!
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