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Creamy Peppered Beef Pasta

  • Prep Time
    10 MINS
  • Cook Time
    20 MINS
  • KCals 452
  • Carbs 51G
4 Servings

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

Instructions

  1. Cook the tagliatelle as per the packet instructions, then drain and run under cold water to stop from cooking any further.

  2. Spray a frying pan with low calorie cooking spray and set on a medium heat.

  3. Fry the beef strips, in batches, for 2-3 minutes until browned but still tender. Remove and put to one side.

  4. Add the onions and mushrooms to the frying pan and cook for 3 minutes until softened.

  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.

  6. Add the beef back into the pan and cook for 2 minutes, then add the cream cheese and mix well.

  7. Add the tagliatelle and spring onions to the beef and cook for 2-3 minutes until pasta is hot. Serve.