Creamy Beef and Mustard Pasta Creamy Beef and Mustard Pasta

Creamy Beef and Mustard Pasta

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

prep time
15 mins

cook time
15 minutes

4 people


  • 450g lean beef sirloin, rump, topside or frying steaks, cut into 5cm strips
  • 150g dried pasta bows, or similar
  • 1 teaspoon oil
  • 1 small onion, peeled and finely chopped
  • 50g fine green beans, topped and cut in half
  • 1 x 198g can sweetcorn, drained
  • 150ml crème fraîche
  • 2 tablespoons wholegrain mustard
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly chopped chives


  1. Cook the pasta according to the packet instructions, drain and set aside.
  2. Meanwhile, heat the oil in a large pan or wok and cook the beef strips in batches for 3-4 minutes until brown.
  3. Add the onions, beans and sweetcorn and cook for a further 3-4 minutes.
  4. Mix together the crème fraîche with the mustard and lemon zest. Add to the pan with the beef and stir in the hot pasta. Season and add the chives.
  5. Spoon into a large pasta bowl and serve immediately with crusty bread.