Chargrilled Beef, Rocket & Creamy Tomato Pasta

Chargrilled Beef, Rocket & Creamy Tomato Pasta

This creamy tomato pasta dish is a quick and easy option for a mid-week meal. Ready in just 30 minutes, it'll satisfy your tummy and your taste buds!
  • 20 Mins

    Cooking Time

  • easy


  • 10 Mins

    Prep Time

  • 2 People


  • 1 tablespoon oil
  • 100 g sliced fresh mushrooms
  • 1 cup (250mL) hot water
  • 3/4 cup (190mL) milk
  • 98 g packet Continental Pasta Creamy Tomato Parmesan&basil
  • 1 teaspoon margarine
  • 250 g beef rump steak, fat trimmed
  • 2 cups baby rocket leaves
  • 1 tablespoon pine nuts, toasted
  • shaved Parmesan cheese, to serve

  1. Heat 2 tsp oil in a saucepan over medium-high heat. Cook mushrooms, for 3 mins. Add water, milk, pasta packet contents and margarine. Bring to the boil, stirring. Reduce heat and simmer, uncovered, for 14 mins, stirring regularly, or until pasta is cooked.

  2. Meanwhile preheat a chargrill pan, or frying pan, over medium-high heat. Brush steak with remaining oil. Season. Cook for 2-3 mins each side for medium rare, or until cooked to your liking. Transfer to a plate, cover with foil. Set aside for 5 mins to rest.

  3. Thinly slice steak. Stir through pasta with rocket. Serve topped with pine nuts and parmesan.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 642.47 kcal
Protein (g) 38.32 g
Sugar (g) 8.69 g
Fat (g) 35.8 g
Fibre (g) 2.86 g

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