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Beef and Mushroom Tagliatelle with Walnut Pesto Recipe

Name: Beef and Mushroom Tagliatelle with Walnut Pesto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 350 g Beef Sirloin Strips; 3 Tbsp Soy Sauce; 3 Cloves Garlic; 1 Tbsp Balsamic Vinegar; 3 cm Knob Of Ginger; 1 Red Bell Pepper; 1 Yellow Onion; 3 Spring Onions; 200 g Button Mushrooms; 1 Tsp Baking Soda; 50 g Walnuts; 2 Tbsp Pesto Sauce; 400 g Tagliatelle; 1 Tbsp Cornstarch; 2 Tbsp Olive Oil; Salt to taste; Pepper to taste

Stashcook

This dish is a yummy pasta with beef and mushrooms. It has a special sauce made from walnuts and herbs. You cook the beef until it's just right, mix it with the pasta, and add the sauce. It's a warm, filling meal for dinner.

Ingredients

350 g Beef Sirloin Strips

3 Tbsp Soy Sauce

3 Cloves Garlic

1 Tbsp Balsamic Vinegar

3 cm Knob Of Ginger

1 Red Bell Pepper

1 Yellow Onion

3 Spring Onions

200 g Button Mushrooms

1 Tsp Baking Soda

50 g Walnuts

2 Tbsp Pesto Sauce

400 g Tagliatelle

1 Tbsp Cornstarch

2 Tbsp Olive Oil

Salt to taste

Pepper to taste

Method

In a bowl, mix 2 tbsp soy sauce, 1 tbsp balsamic vinegar, 1 minced garlic clove, and a pinch of salt and pepper. Marinate the beef in this mixture for 10 minutes.

Bring a pot of water to a boil, add 1 tsp baking soda, and cook the tagliatelle according to the package instructions, minus 2 minutes for an al dente texture. Drain and set aside.

In a dry pan, toast the walnuts over medium heat for 3-4 minutes until fragrant. Let them cool, then roughly chop them.

Heat 1 tbsp olive oil in a wok over high heat. Add the beef and cook for 2-3 minutes until browned but still slightly pink inside. Remove and set aside.

In the same wok, add another tbsp of olive oil and fry the yellow onion and red bell pepper for 3 minutes until softened.

Add the minced ginger, 2 cloves of minced garlic, and sliced mushrooms to the wok. Cook for another 4 minutes.

In a small bowl, mix the cornstarch with 2 tbsp of water to create a slurry.

Add the remaining 1 tbsp soy sauce and 200ml water to the wok, bring to a simmer, and then stir in the cornstarch slurry. Cook for 2 minutes until the sauce thickens.

Toss the cooked tagliatelle in the wok with the sauce, ensuring the pasta is well-coated.

Stir in the beef and half of the toasted walnuts, mixing well.

Serve the pasta garnished with dollops of pesto sauce, the remaining toasted walnuts, and sliced spring onions.