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 & peppercorn pasta
Pasta night has come out punching! Featuring juicy strips of steak, mushrooms and green peppers, twists of fusilli and a peppy green peppercorn and garlic sauce made creamy with yogurt, this dish is a knockout.
SWK: High protein
Plants 3
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Serving size
Ingredients
- 1 onion
- 1 pepper
- 10g green peppercorns in brine (Green Peppercorns, Water, Salt, Acetic Acid.)
- 200g pasta (Wheat) (100% Durum Wheat Semolina (Allergen Declaration: Contains Wheat Gluten))
- 2 bavette steaks
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 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)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 handful of fresh flat-leaf parsley
- 120g chestnut mushrooms
Nutritional Information
Calories: 620
Protein: 49g
Carbs: 85g
Fat: 9.6g
Ingredients
- 2 onion
- 240g chestnut mushrooms
- 2 pepper
- 20g green peppercorns in brine (Green Peppercorns, Water, Salt, Acetic Acid.)
- 400g pasta (Wheat) (100% Durum Wheat Semolina (Allergen Declaration: Contains Wheat Gluten))
- 4 bavette steaks
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 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)
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 619
Protein: 48g
Carbs: 85g
Fat: 9.6g
Steak & peppercorn pasta
Pasta night has come out punching! Featuring juicy strips of steak, mushrooms and green peppers, twists of fusilli and a peppy green peppercorn and garlic sauce made creamy with yogurt, this dish is a knockout.
Cook time:
35 mins
Cuisine:
British
Food group:
Beef
Allergens: Wheat, Milk
Cooking Instructions
Before you start
- 1 large saucepan
- 1 large non stick frying pan
Slice & chop
- Peel and finely dice the onions, and thinly slice the mushrooms. Deseed and thinly slice the peppers, then finely chop the peppercorns.
Simmer the pasta & sizzle the steak
- Cook the pasta in boiling water for 8-9 mins, then drain.
- Meanwhile, on a separate board, trim any visible fat from the steaks, then thinly slice against the grain.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Cook the steak for 4-5 mins, turning occasionally, until browned all over. Remove from the pan and set aside.
Sort that sauce!
- Return the frying pan to the heat, spritz with cooking spray and cook the onions for 5 mins.
- Add the mushrooms and peppers and cook for 3 mins, then stir in the peppercorns, squeeze in the garlic paste and cook for 1 min.
- Crumble in the stock and pour in 250ml boiled water (350ml water for 4 portions), then stir well and simmer for 3-4 mins, until the sauce is reduced by half.
Plate up
- Finely chop the parsley.
- Return the steak to the pan and cook for 1 min.
- Remove from the heat and leave to cool slightly, stir in the pasta, parsley and yogurt, then serve.