Succulent beef strips are cooked to perfection before being smothered in a creamy and delicious white wine & mushroom sauce. Enhanced with spinach for vibrancy and sunflower seeds for crunch, this dish has the perfect balance of textures, flavours and pizzazz!
The Best Beef Tagliatelle
The Best Beef Tagliatelle
with a white wine sauce & Italian-style hard cheese
Hands on Time: 15 - 25 minutes
Overall Time: 20 - 30 minutes
Ingredients:
- Beef
- Button Mushrooms
- Free-Range Beef Strips
- Fresh Cream
- Garlic Clove
- Garlic Cloves
- Italian-style Hard Cheese
- Spinach
- Sunflower Seeds
- Tagliatelle Pasta
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Paper Towel
DINNER IS FULL OF PASTA-BILITIES
Boil the kettle. Add the pasta to the pot with boiling water and some salt. Cook the pasta for 12-15 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking.
PREP & SEAR THE BEEF
While the pasta is boiling, quarter the mushrooms. Peel and grate the garlic. Rinse the spinach and grate the cheese. Pat the beef strips dry and season. Place a pan over a high heat with a drizzle of oil. When hot, add the beef strips and fry for 30-60 seconds, until browned but not cooked through. Remove from the pan on completion and season.
BEEF BEAUTY
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the quartered mushrooms and fry for 4-5 minutes, until browned, shifting occasionally. Add the grated garlic and fry for 30-60 seconds, shifting constantly. Add the cooked beef and the wine. Leave to simmer for 1-2 minutes until the wine has almost all evaporated. Pour in the cream and leave to simmer for 2-4 minutes until slightly reduced and thickened. Add the cooked pasta and the rinsed spinach. Toss until the spinach is wilted and the pasta is fully coated in the sauce. Season to taste. (We recommend using lots of pepper!)
TAGLIATELLE TIME!
Bowl up a hearty portion of the creamy beef pasta. Sprinkle over the grated cheese and the sunflower seeds. Tuck in, Chef!
Tagliatelle Pasta - 100g
Button Mushrooms - 65g
Garlic Clove - 1
Spinach - 20g
Italian-style Hard Cheese - 20g
Free-range Beef Strips - 150g
White Wine - 45ml
Fresh Cream - 65ml
Sunflower Seeds - 10g
DINNER IS FULL OF PASTA-BILITIES
Boil the kettle. Add the pasta to the pot with boiling water and some salt. Cook the pasta for 12-15 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking.
PREP & SEAR THE BEEF
While the pasta is boiling, quarter the mushrooms. Peel and grate the garlic. Rinse the spinach and grate the cheese. Pat the beef strips dry and season. Place a pan over a high heat with a drizzle of oil. When hot, add the beef strips and fry for 30-60 seconds, until browned but not cooked through. Remove from the pan on completion and season.
BEEF BEAUTY
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the quartered mushrooms and fry for 4-5 minutes, until browned, shifting occasionally. Add the grated garlic and fry for 30-60 seconds, shifting constantly. Add the cooked beef, and the wine. Leave to simmer for 1-2 minutes until the wine has almost all evaporated. Pour in the cream and leave to simmer for 3-5 minutes until slightly reduced and thickened. Add the cooked pasta and the rinsed spinach. Toss until the spinach is wilted and the pasta is fully coated in the sauce. Season to taste. (We recommend using lots of pepper!)
TAGLIATELLE TIME!
Bowl up a hearty portion of the creamy beef pasta. Sprinkle over the grated cheese and the sunflower seeds. Tuck in, Chef!
Tagliatelle Pasta - 200g
Button Mushrooms - 125g
Garlic Cloves - 2
Spinach - 40g
Italian-style Hard Cheese - 40g
Free-range Beef Strips - 300g
White Wine - 85ml
Fresh Cream - 125ml
Sunflower Seeds - 20g
DINNER IS FULL OF PASTA-BILITIES
Boil the kettle. Add the pasta to the pot with boiling water and some salt. Cook the pasta for 12-15 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking.
PREP & SEAR THE BEEF
While the pasta is boiling, quarter the mushrooms. Peel and grate the garlic. Rinse the spinach and grate the cheese. Pat the beef strips dry and season. Place a pan over a high heat with a drizzle of oil. When hot, add the beef strips and fry for 30-60 seconds, until browned but not cooked through. You may have to do this step in batches. Remove from the pan on completion and season.
BEEF BEAUTY
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the quartered mushrooms and fry for 5-6 minutes, until browned, shifting occasionally. You may need to do this step in batches. Add all the mushrooms back to the pan and add the grated garlic. Fry for 30-60 seconds, shifting constantly. Add the cooked beef, and the wine. Leave to simmer for 2-3 minutes until the wine has almost all evaporated. Pour in the cream and leave to simmer for 4-6 minutes until slightly reduced and thickened. Add the cooked pasta and the rinsed spinach. Toss until the spinach is wilted and the pasta is fully coated in the sauce. Season to taste. (We recommend using lots of pepper!)
TAGLIATELLE TIME!
Bowl up a hearty portion of the creamy beef pasta. Sprinkle over the grated cheese and the sunflower seeds. Tuck in, Chef!
Tagliatelle Pasta - 300g
Button Mushrooms - 190g
Garlic Cloves - 3
Spinach - 60g
Italian-style Hard Cheese - 60g
Free-range Beef Strips - 450g
White Wine - 125ml
Fresh Cream - 170ml
Sunflower Seeds - 30g
DINNER IS FULL OF PASTA-BILITIES
Boil the kettle. Add the pasta to the pot with boiling water and some salt. Cook the pasta for 12-15 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking.
PREP & SEAR THE BEEF
While the pasta is boiling, quarter the mushrooms. Peel and grate the garlic. Rinse the spinach and grate the hard cheese. Pat the beef strips dry and season. Place a pan over a high heat with a drizzle of oil. When hot, add the beef strips and fry for 30-60 seconds, until browned but not cooked through. You may have to do this step in batches. Remove from the pan on completion and season.
BEEF BEAUTY
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the quartered mushrooms and fry for 5-6 minutes, until browned, shifting occasionally. You may need to do this step in batches. Add all the mushrooms back to the pan and add the grated garlic. Fry for 30-60 seconds, shifting constantly. Add the cooked beef, and the wine. Leave to simmer for 2-3 minutes until the wine has almost all evaporated. Pour in the cream and leave to simmer for 5-7 minutes until slightly reduced and thickened. Add the cooked pasta and the rinsed spinach. Toss until the spinach is wilted and the pasta is fully coated in the sauce. Season to taste. (We recommend using lots of pepper!)
TAGLIATELLE TIME!
Bowl up a hearty portion of the creamy beef pasta. Sprinkle over the grated cheese and the sunflower seeds. Tuck in, Chef!
Tagliatelle Pasta - 400g
Button Mushrooms - 250g
Garlic Cloves - 4
Spinach - 80g
Italian-style Hard Cheese - 80g
Free-range Beef Strips - 600g
White Wine - 170ml
Fresh Cream - 250ml
Sunflower Seeds - 40g
Woolies Products in this dish
