Mushroom Pappardelle with Sage Beef

There was a special on the pasta at my local grocery store, so choice of dinner was easy 🙂


  • Boneless New York Beef Loin
  • Fresh Sage Herbs (Handful, diced)
  • Sea Salt
  • Oxo Bouillon (Beef)
  • Irish Butter
  • Pappardelle
  • Uncured Diced Pancetta ~4oz
  • Garlic powder
  • Creme fraiche ~8 oz
  • Mushroom variety (Velvet Pioppini, Forest Nameko, and Maitake Frondosa)
  • Extra Virgin Olive Oil

What You’ll Need:

  • Pasta Pot ( Or what you typically use)
  • Griddle pan
  • Wok/ Saute
  • Baking Tray
  • Aluminium foil
  • Parchment Paper
  • Spice mortar and pestle


What I did


Using the pestle I mashed up the sage, sea salt, Oxo and some oil together in the spice bowl. Once done, I marinaded the beef with it and placed in the fridge until ready to cook. The seasoned beef was initially pan seared in a hot griddle with some dollop of Irish butter for about a minute to lock in the flavors. After which, the beef was placed in a prepared oven pan lined with parchment paper into a preheated oven 375 F for about 10 minutes. Then taken out and set to rest before serving.


The pasta was cooked, strained and set aside. In a saute pan / wok, the pancetta was browned in a little oil and mushroom added with some garlic powder and pinch of salt. The pasta was then added to the mixture in the wok, stirred with creme fraiche for a minute and ready to serve!


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