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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for The Best Beef Tagliatelle?
The preparation time for The Best Beef Tagliatelle with a white wine sauce & Italian-style hard cheese is between 15 and 25 minutes.
What is the total time required to make The Best Beef Tagliatelle with a white wine sauce & Italian-style hard cheese?
The total time required to make The Best Beef Tagliatelle with a white wine sauce & Italian-style hard cheese is between 20 and 30 minutes.
How many servings does The Best Beef Tagliatelle provide?
4 servings
What are the main ingredients in The Best Beef Tagliatelle?
Beef, Button Mushrooms, Free-Range Beef Strips, Fresh Cream, Garlic Clove, Garlic Cloves, Italian-style Hard Cheese, Spinach, Sunflower Seeds, Tagliatelle Pasta, White Wine
What is the nutritional information of The Best Beef Tagliatelle?
Calories: 981, Carbs: 63 grams, Fat: grams, Protein: 60.2 grams, Sugar: 7.5 grams, Salt: 292 grams
How do I prepare The Best Beef Tagliatelle?
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. TAGLIATELLE TIME!: Bowl up a hearty portion of the creamy beef pasta. Sprinkle over the grated cheese and the sunflower seeds. Tuck in, Chef! 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!)
What should be prepared from my kitchen to make The Best Beef Tagliatelle?
Beef, Button Mushrooms, Free-Range Beef Strips, Fresh Cream, Garlic Clove, Garlic Cloves, Italian-style Hard Cheese, Spinach, Sunflower Seeds, Tagliatelle Pasta, White Wine
How many calories does The Best Beef Tagliatelle have?
981 calories
How much fat content does The Best Beef Tagliatelle have?
grams
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