Creamy mushroom and steak tagliatelle
Seared steak strips, brown mushrooms and a garlicky cream sauce with a little sun-dried tomato. Comfort in a bowl.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Method
- 01
Cook the tagliatelle in salted boiling water until al dente, keeping a mug of the water.
- 02
Season the steak and sear in 1 tbsp oil in a very hot pan for 2 minutes per side. Rest for 5 minutes, then slice thinly.
- 03
In the same pan, add the remaining oil and fry the mushrooms for 6 minutes until golden.
- 04
Add the garlic and sun-dried tomatoes and cook for 1 minute, then pour in the cream and simmer for 3 minutes.
- 05
Stir in the Parmesan and spinach, then toss through the pasta with a splash of pasta water.
- 06
Top with the sliced steak and any resting juices, and finish with black pepper.
Cook the tagliatelle in salted boiling water until al dente, keeping a mug of the water.
Season the steak and sear in 1 tbsp oil in a very hot pan for 2 minutes per side. Rest for 5 minutes, then slice thinly.
In the same pan, add the remaining oil and fry the mushrooms for 6 minutes until golden.
Add the garlic and sun-dried tomatoes and cook for 1 minute, then pour in the cream and simmer for 3 minutes.
Stir in the Parmesan and spinach, then toss through the pasta with a splash of pasta water.
Top with the sliced steak and any resting juices, and finish with black pepper.
