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Steak with Creamy Mushroom Tagliatelle

Steak with Creamy Mushroom Tagliatelle

with Spinach and Chives
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
561 kcal
Protein
: 
17.9g protein
Total
: 
10 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Egg
  • Wheat
  • Milk
  • Soya
  • Mustard
  • May contain traces of allergens
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 war 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.
serving amount

4 unit(s)

Beef Sizzler Steaks

300 grams

Fresh Tagliatelle

(Contains: Cereals containing gluten, Egg, Wheat May contain traces of: Soya, Mustard)

150 grams

Creme Fraiche

(Contains: Milk)

1 pot(s)

Wild Mushroom Paste

40 grams

Grated Hard Italian Style Cheese

(Contains: Egg, Milk)

125 grams

Baby Spinach

1 bunch(es)

Chives

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Energy (kJ)2349 kJ
Energy (kcal)561 kcal
Fat31.5 g
of which saturates19 g
Carbohydrate52 g
of which sugars3.4 g
Dietary Fibre2.3 g
Protein17.9 g
Salt0.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

1

Fill and boil your kettle.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Pat the steaks dry with kitchen paper and season with salt and pepper.

When the pan is really 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.

2

Pour the boiling water into a large saucepan with 0.5tsp salt, bring back to the boil and cook the tagliatelle (see ingredients for amounts) for 4 mins then drain well.

Meanwhile, 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.

3

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!

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