view cart

0 items
$0.00

Processing, please wait...
Please do not refresh the page or go back until the processing has completed.
Suggestions/Feedback
Back

Echidna Prickle

Creamy Beef and Mustard Pasta

Serves 4 Print Recipe

Ingredients

  • 100 mls of Echidna Prickle (Mild Chilli Honey Mustard Dressing)
  • 450g lean beef sirloin, rump, topside
  • or frying steaks, cut into 5cm strips
  • 150g dried pasta bows, or similar
  • 5ml sunflower oil
  • 1 small onion, peeled and finely chopped
  • 50g fine green beans, topped and cut in half
  • 1 x 200gr can sweetcorn, drained
  • 150ml crème fraîche
  • 10ml grated lemon zest
  • Salt and pepper
  • 30ml freshly chopped chives

Preparation

  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 Echidna Prickle (Honey Mustard Dressing) 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. Serve immediately.