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Tagliatelle with Steak & Mushroom Sauce

Comforting, filling and healthy – this Tagliatelle with Steak & Mushroom Sauce is sure to tantalise your taste buds while staying 100% ideal for slimmers!

By Cilona Keane. A.K.A Basement Bakehousel


Ingredients

    Ingredients (serves 1):

  • 5 x Tagliatelle Nests
  • 1 x Muscle Food Lean Rump Steak
  • 10 x Button Mushrooms (sliced)
  • ½ Onion (sliced into thin strips)
  • 1x Beef Stock Cube
  • 100ml Boiling Water
  • 2 x Eggs
  • 1tbsp Fat Free Yoghurt
  • Salt & Pepper to taste
  • Sprinkling of Parsley
  • Fry Light

Nutrition

  • Calories: 353kcal
  • Protein: 14g
  • Carbs: 51g
  • Fats: 6g

Nutritional comparison

Compare Cilona's Recipe Standard Recipe Difference
Calories 353 760 -407
Protein 14g 27g -13g
Carbs 51g 89g -38g
Fat 6g 30g -24g

Method:


  1. Cook the tagliatelle as per packet instructions
  2. Meanwhile, fry the onion in a deep-frying pan with Fry Light, when it's almost cooked add the mushrooms and steak and cook until done.
  3. When the steak, mushrooms and onions are done, add the boiling water and stock cube and stir over heat until the stock has dissolved and the water has thickened.
  4. Mix together the egg and yogurt in a bowl with salt & pepper.
  5. Drain the pasta, and add it to the frying pan with the steak over a medium heat. Stir thoroughly.
  6. Remove from the heat and immediately add the egg mixture. Stir until the sauce begins to thicken as this is how you know it's done.
  7. Serve immediately garnished with parsley.