Fill up these cooler months with this warming Creamy beef and semi-dried tomato fettuccine. It's like a big warm hug on a plate.
Serves44
Cook time20 mins20 minutes
Prep time15 mins15 minutes, (+ 5 mins resting time)
(+ 5 mins resting time)
Ingredients
400g fettuccine
500g Coles Australian Beef Round steak
2 tsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
½ cup (125ml) cream
½ cup (125ml) chicken stock
½ cup (75g) semi-dried tomatoes, drained, coarsely chopped
1 cup (120g) frozen peas
2 tbs finely chopped flat-leaf parsley
Flat-leaf parsley leaves, extra, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook fettuccine following packet directions or until al dente. Drain.
Step 2
Meanwhile, preheat a barbecue grill or chargrill to medium-high heat. Season steaks. Cook for 2 mins each side. Transfer to a plate. Set aside, covered, for 5 mins to rest. Thinly slice.
Step 3
Heat oil in a medium frying pan over medium-low heat. Cook onion for 5 mins or until softened. Add garlic and cook for 1 min. Add cream, stock and semi-dried tomato. Reduce heat to medium and simmer for 5 mins or until thickened slightly. Stir in peas and chopped parsley and cook for 2 mins or until heated through. Stir through fettuccine.
Step 4
Divide fettuccine mixture between serving bowls and sprinkle with extra parsley.
