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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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
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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‘Very filling, tasty and so easy to make. 10/10 for me’
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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!
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.
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.
- KCals 452
- Carbs 51G
- 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.
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