Simple Steak and Mushroom Pasta Recipe

Steak and Mushroom Pasta Recipe

Simple Steak and Mushroom Pasta Recipe

Hello everyone. Hope you are all well. (Check out this Steak and Mushroom Pasta Recipe)

If you’re a regular reader than you’ll know that I recently posted a lovely stuffed pasta shell creation, using a sausage meat lasagne recipe inspired by Mary Berry. You can read the post here.

When I sat down and started coming up with ideas for stuffing pasta shells, like I said in my last post, there were a fair few ideas that sprung to mind. This steak and mushroom pasta recipe is another one of those ideas. Stuffed pasta shells are truly wonderful so it would be rude for me to not share some more of my ideas with you really.


Steak and Mushroom Pasta Recipe

Simple Steak and Mushroom Pasta Recipe

I’m a lover of steak. I mean who isn’t? I had steak left in the fridge at the time when I was creating this recipe, so I wouldn’t normally come up with a recipe for using steak as I usually just have it on it’s own with some chips or something(cos you can’t beat steak and chips can you?). But hooray for creativity. It’s about time I got a little more experimental with this meat. I also took a little bit of a plunge here as I’m not exactly a massive fan of blue cheese but I know its a great accompaniment for steak. If you don’t like blue cheese then you can try feta? If not then you’re buggered. Just kidding. There’s loads of cheeses out there that would make great accompaniment for steak.

I hope you enjoy this recipe, let me know your thoughts.


Steak and Mushroom Pasta Recipe Tamsin Dolman

Simple Steak and Mushroom Pasta Recipe

Ingredients: Makes 15 shells *all products linked to Sainsburys*

You can read my Blue Cheese Butter Recipe here.


  • Boil a pan of hot water and cook pasta as stated on packaging
  • Season the steaks with salt and pepper before heating oil in a pan and frying. Cook the steak to your preference. Set aside to rest.
  • Chop up mushrooms into small enough pieces so they can fit into the shells, then stir in creme fraichè, thyme and sage.
  • Whilst the creme fraichè is bubbling cut the steak up into small chunks, then add to the pan.
  • Remove the pan from heat and leave to cool until you are able to handle the mixture to put into the shells. Stuff the shells and place in an oven prove dish, covering the whole surface area. Sprinkle any left over mixture over the top.
  • Cut the blue cheese butter into slices the size of a £2 coin. Place several over the top of the pasta shells.
  • Bake in the oven for 20-25 minutes.


With Love,

Tamsin x

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