A simple showstopper that’s ready on plates in ten minutes? Introducing our creamy mushroom tagliatelle with steak. Its lusciously creamy mushroom sauce is the perfect companion to the rich flavour of steak, and together they make for the perfect mid-week treat without the fuss.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Beef Sizzler Steaks
Fresh Tagliatelle(ContainsEgg, Cereals containing gluten)
Wild Mushroom Paste
Grated Hard Italian Style Cheese(ContainsEgg, Milk)
Water for the Sauce
Bring a large saucepan of water to the boil with 0.5 tsp of salt, for the pasta. Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Season with steaks with salt and pepper IMPORTANT: Remember to wash your hands and equipment after handling raw meat. When hot, add the steaks and cook for 45 seconds each side, until golden brown. IMPORTANT: The steak is safe to eat when the outside is browned. Wrap the steaks in foil to keep warm and keep the pan to one side.
Add the pasta to the pan of boiling water and cook for 4 mins then drain well. Pop the creme fraiche, mushroom sauce, water (see ingredients for amounts) and half the hard cheese into the now empty frying pan over medium heat with plenty of salt and pepper. Bring to a simmer over medium heat, and once simmering, add the spinach a handful at a time until it has all wilted, about 2-3 mins.
Drain the pasta in a colander, add to the sauce and mix well. Thinly slice the steaks. Divide the pasta between plates and top with the steaks. Sprinkle with the remaining hard cheese and snip over the chives using scissors. Enjoy!