The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Steak & mustardy mushroom pasta
Seared slices of bavette steak and pasta are stirred into a silky mushroom, garlic and Dijon mustard sauce and scattered with fresh parsley. It’s simple, scrumptious and, best of all, it’s on your plate in just half an hour! This is real good food, real fast.
SWK: High protein
Plants 3
highly rated
Serving size
Ingredients
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 200g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 2 bavette steaks
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 handful of fresh flat-leaf parsley
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 onion
- 240g chestnut mushrooms
- 2 tbsp tomato purée
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
Nutritional Information
Calories: 654
Protein: 51g
Carbs: 89g
Fat: 10g
Ingredients
- 4 bavette steaks
- 400g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 3 onion
- 480g chestnut mushrooms
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 tbsp tomato purée
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 1 handful of fresh flat-leaf parsley
- 2 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 633
Protein: 50g
Carbs: 85g
Fat: 10g
Steak & mustardy mushroom pasta
Seared slices of bavette steak and pasta are stirred into a silky mushroom, garlic and Dijon mustard sauce and scattered with fresh parsley. It’s simple, scrumptious and, best of all, it’s on your plate in just half an hour! This is real good food, real fast.
Cook time:
35 mins
Cuisine:
British
Food group:
Beef
Allergens: Wheat, Mustard, Milk
Cooking Instructions
Before you start
- 1 saucepan
- 1 large non stick frying pan
Boil the pasta
- Cook the pasta in boiling water for 8-9 mins, then drain.
Sear those steaks
- Meanwhile, trim any visible fat from the steaks, then lightly season.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Cook the steaks for 3-4 mins on each side for medium (or 5-6 mins for well done).
- Leave to rest, then thinly slice against the grain and set aside.
Create a stir!
- Peel and finely dice the onions, and thinly slice the mushrooms.
- Spritz the frying pan with a little more cooking spray and fry the onions and mushrooms for 5 mins. Add the garlic paste and tomato purée and cook for 2 mins.
Sort your sauce
- Crumble in half the stock cube, pour in 200ml water (use all the stock and 300ml water for 4 portions) and stir well.
- Return the steak to the pan and simmer for 3-5 mins, to reduce the sauce by half.
- Finely chop the parsley.
Finish & serve
- Remove the pan from the heat, leave to cool a little and stir in the pasta, half the parsley, all the mustard and the yogurt.
- Sprinkle over the remaining parsley and serve.