Creamy Peppered Beef Pasta | Slimming & Weight Watchers Friendly

Ingredients

• 450 g lean beef strips (all visible fat removed)
• 250 g dried tagliatelle
• 1 onion (peeled and sliced)
• 200 g button mushrooms (halved)
• 3 spring onions (trimmed and sliced)
• 100 g light cream cheese
• 1 tsp ground black pepper
• 1 tsp Dijon mustard
• 1 beef stock pot
• 200 ml water
• 1 tsp balsamic vinegar
• pinch of salt
• low calorie cooking spray

Instructions

1. 1

   Cook the tagliatelle as per the packet instructions, then drain and run under cold water to stop from cooking any further.

2. 2

   Spray a frying pan with low calorie cooking spray and set on a medium heat.

3. 3

   Fry the beef strips, in batches, for 2-3 minutes until browned but still tender. Remove and put to one side.

4. 4

   Add the onions and mushrooms to the frying pan and cook for 3 minutes until softened.

5. 5

   Add the stock pot, water, balsamic vinegar, black pepper, salt and Dijon mustard to the frying pan and cook for 6 minutes until reduced slightly.

6. 6

   Add the beef back into the pan and cook for 2 minutes, then add the cream cheese and mix well.

7. 7

   Add the tagliatelle and spring onions to the beef and cook for 2-3 minutes until pasta is hot. Serve.