Creamy Beef & Mushroom Pasta

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Recipe

Why You’ll Love This Recipe

This creamy beef mushroom pasta checks all the boxes for weeknight dinner but is also special enough for date night. Velvety sauce, tender steak slices and golden mushrooms. Every forkful is rich with umami from the miso and soy. And all of that savouriness is balanced by a hit of creamy comfort. And that pasta-water trick? It transforms the sauce into silk that clings to each twist of fusili or penne. Trust me, you want to save this recipe now and make it soon.

What is Creamy Beef & Mushroom Pasta?

This dish is my love letter to fusion comfort food. I’ve combined an Italian-style mushroom cream sauce with the kind of perfectly seared eye fillet you’d find at your favourite steakhouse. And

then,

elevated it with a dash of miso and soy for depth you simply can’t get from salt alone. It’s the kind of weeknight meal that feels indulgent but comes together in under 30 minutes, making it an instant household hero.

What’s the deal with adding pasta water?

I stole this trick from my Italian friends. Reserve a little of that cloudy pasta water and toss it into your sauce at the end. The starchy liquid binds and thickens the cream sauce, helping it cling to the pasta instead of pooling at the bottom of your bowl. It’s small kitchen sorcery that makes all the difference.

Special Ingredient Notes

Miso paste & soy sauce:

These aren’t just fun fusion flavours. They layer in savoury umami, giving your sauce complexity you can’t achieve with salt alone.

Beef stock:

Provides a hearty backbone, so your sauce tastes robust even before the cream.

Starchy pasta water:

Acts like a magic binder, ensuring silky sauce adhesion.

What You Need

eye fillet steaks

olive oil

dried short pasta

butter

mushrooms

shallot

beef stock

miso paste

dijon mustard

sweet paprika

soy sauce

thickened cream

fresh parsley

parmesan cheese

sea salt

Steps

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, per packet instructions.

While the pasta cooks, season both sides of the steaks generously with sea salt. Heat a heavy-duty pan (stainless steel or seasoned carbon steel are my preferred) over high heat until it just starts to smoke. Rub the steaks with olive oil and sear for 5 minutes total, flipping every minute for an even crust (this is if you’re aiming for medium-rare). Remove to a plate and let the steaks rest to allow the juices to redistribute, keeping the steak tender. In the meantime, make your sauce.

Without wiping out the pan, reduce the heat to medium-high and add the butter. As soon as it foams, add the diced shallot and sauté for about 1 minute until fragrant. Add the mushrooms, season with a teaspoon of salt, and let them sear for 1 minute before flipping. Continue cooking, tossing occasionally, for 3–4 minutes until golden and their moisture has evaporated.

Stir in the miso paste, Dijon mustard, sweet paprika and soy sauce, coating the mushrooms evenly. Pour in the beef stock, bring to a gentle simmer and reduce for 2 minutes until slightly thickened.

Lower the heat to medium and pour in the cream. Simmer for 4-5 minutes, stirring occasionally, until the sauce has thickened so that it coats the back of a spoon. Stir through the chopped parsley.

Reserve ¼ cup of the pasta cooking liquid. Then drain the pasta and immediately add it to the pan along with the reserved water. Crank the heat to high and toss the pasta for 1 to 2 minutes. This emulsifies the sauce, making it cling to every strand.

Divide the pasta between two bowls. Slice the rested steak and arrange on top. Finish with a generous shower of parmesan and extra parsley. Serve right away.

Marion’s Kitchen Tip

Always let your steak rest before slicing. Rushing this step is the quickest way to dry out those gorgeous juices. And don’t skimp on that pasta-water magic: it’s the secret to a restaurant-style cream sauce that clings perfectly. Enjoy!

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Creamy Beef & Mushroom Pasta

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PREP TIME

15 minutes

COOK TIME

25 minutes

SERVES

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Ingredients

2 x 200 g eye fillet steaks, room temperature

2 tbsp olive oil

300 g dried short pasta (fusili or penne)

50 g butter

300 g button or Swiss brown mushrooms, quartered

1 shallot, finely diced

1½ cups beef stock

1 tbsp miso paste

1 tbsp Dijon mustard

2 tsp sweet paprika

1 tbsp soy sauce

1 cup thickened cream

1 tbsp finely chopped fresh parsley, plus extra to serve

finely grated parmesan, to serve

sea salt

Instructions

Cook the Pasta

Bring

a large pot

of salted water to a rolling boil. Add the pasta and cook until just al dente, per packet instructions.

Sear Steaks Until Crusty

While the pasta cooks, season both sides of the steaks generously with sea salt. Heat a heavy-duty pan (

stainless steel

seasoned carbon steel

are my preferred) over high heat until it just starts to smoke. Rub the steaks with olive oil and sear for 5 minutes total, flipping every minute for an even crust (this is if you’re aiming for medium-rare). Remove to

a plate

and let the steaks rest to allow the juices to redistribute, keeping the steak tender. In the meantime, make your sauce.

Sauté Shallots and Mushrooms

Add Flavour Boosters

Stir in the miso paste, Dijon mustard, sweet paprika and soy sauce, coating the mushrooms evenly. Pour in the beef stock, bring to a gentle simmer and reduce for 2 minutes until slightly thickened.

Simmer Creamy Sauce

Lower the heat to medium and pour in the cream. Simmer for 4-5 minutes, stirring occasionally, until the sauce has thickened so that it coats the back of a spoon. Stir through the chopped parsley.

Toss Pasta in Sauce

Serve

Divide the pasta between two

bowls

. Slice the rested steak and arrange on top. Finish with a generous shower of parmesan and extra parsley. Serve right away.