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, onion & mushroom pasta
All the hearty, ‘cosy pub’ joy of a steak pie… but with pasta rather than pastry. Strips of steak are sizzled with onion, mushrooms and fresh thyme, then made saucy with a dollop of Marmite, garlic, rosemary and sun-dried tomato paste. It’s comfort food in a new outfit, all dressed up and ready for a proper night in.
SWK: High protein
Plants 3
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Serving size
Ingredients
- 2 onion
- 2 bavette steaks
- 200g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 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)
- 240g chestnut mushrooms
- 1 handful of fresh flat-leaf parsley
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 16g Marmite (Barley, Celery, Oats, Rye, Wheat) (Yeast extract (contains BARLEY, WHEAT, OATS, RYE), salt, vegetable juice concentrate, vitamins (thiamin, riboflavin, niacin, vitamin B12 and folic acid), natural flavouring (contains CELERY).)
- 1 handful of fresh thyme
- 4 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
Nutritional Information
Calories: 624
Protein: 49g
Carbs: 85g
Fat: 9.7g
Ingredients
- 3 onion
- 480g chestnut mushrooms
- 1 handful of fresh thyme
- 1 handful of fresh flat-leaf parsley
- 4 bavette steaks
- 400g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 32g Marmite (Barley, Celery, Oats, Rye, Wheat) (Yeast extract (contains BARLEY, WHEAT, OATS, RYE), salt, vegetable juice concentrate, vitamins (thiamin, riboflavin, niacin, vitamin B12 and folic acid), natural flavouring (contains CELERY).)
- 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)
- 8 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
Nutritional Information
Calories: 609
Protein: 49g
Carbs: 83g
Fat: 9.3g
Steak, onion & mushroom pasta
All the hearty, ‘cosy pub’ joy of a steak pie… but with pasta rather than pastry. Strips of steak are sizzled with onion, mushrooms and fresh thyme, then made saucy with a dollop of Marmite, garlic, rosemary and sun-dried tomato paste. It’s comfort food in a new outfit, all dressed up and ready for a proper night in.
Cook time:
30 mins
Cuisine:
British
Food group:
Beef
Allergens: Wheat, Barley, Celery, Oats, Rye
Cooking Instructions
Before you start
- 1large saucepan
- 1 large non stick frying pan
Start the prep
- Peel and thinly slice the onions, then thinly slice the mushrooms. Finely chop the thyme leaves and the parsley.
- On a separate board, trim any visible fat from the steaks then thinly slice against the grain.
Set the pasta simmering
- Cook the pasta in boiling water for 8-9 mins, then drain.
Sizzle the steak & veg
- Meanwhile, spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions for 10 mins, adding a splash of water if they start to catch.
- Add the mushrooms, thyme and steak and cook for 5 mins.
Things get saucy
- Stir in both pastes and the Marmite and cook for 2 mins.
- Crumble in the stock, pour in 200ml boiled water (350ml for 4 portions) and simmer for 2-3 mins, to reduce the sauce by half.
Plate up
- Stir the pasta and three-quarters of the parsley into the frying pan, then sprinkle the remaining parsley on top and serve.