Creamy Beef and Mustard Pasta (thin cuts) Creamy Beef and Mustard Pasta (thin cuts)

Creamy Beef and Mustard Pasta (thin cuts)

A beef pasta salad made with thin cut beef steaks, red onions, green beans and sweetcorn  tossed in a creamy mustard and lemon dressing.  A great midweek alfresco supper dish.

prep time
10 mins

cook time
15 minutes

4 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 400g/14oz beef thin cut steaks, cut into 5cm/2inch strips
  • 150g/5oz dried pasta bows, or similar
  • 5ml/1tsp oil
  • 1 small red onion, peeled and finely chopped
  • 200g/7oz fine green beans, topped and cut in half
  • 1 x 198g can sweet corn, drained
  • 150ml/¼pint reduced fat crème fraîche
  • 30ml/2tbsp wholegrain mustard
  • 10ml/2tsp grated lemon zest
  • Salt and freshly milled black pepper
  • 30ml/2tbsp freshly chopped chives


  1. Cook the pasta according to the packet instructions, drain and set aside.
  2.  Heat the oil in a large pan. Add the onions, beans and sweet corn and cook for 3-4 minutes.
  3. Add the beef strips and cook for 2-3 minutes until brown then remove from the heat.
  4.  In a small bowl mix the crème fraîche with the mustard and lemon zest. Add to the pan with the beef and stir through the hot pasta. Season and add the chives.
  5. Spoon into pasta bowls and serve immediately with crusty bread.