Three Cheese Welsh Beef Pasta

Share this page

Wednesday 3rd June 2015


  • 225g (8oz) Welsh Beef quick cook thin rump or flash fry steaks, cut into strips
  • 15ml (1tbsp) Oil
  • 1 Clove garlic, squashed
  • 5ml (1tsp) Dijon mustard
  • 2 Sprigs fresh thyme leaves
  • 100g (4oz) Mushrooms, thickly sliced
  • 100g (4oz) Asparagus spears, cut into long pieces or blanched green beans
  • 100g (4oz) Ricotta cheese
  • 50g (2oz) Soft blue cheese eg Dolcelatte – cut into small cubes
  • 25g (1oz) Parmesan, grated
  • Fresh chives, chopped – to serve
  • Spaghetti to serve


  1. Cook the spaghetti as per packet instructions and keep warm.
  2. Heat the oil in a large pan and add the garlic and the Welsh Beef strips and cook until meat is brown and cooked through but still juicy.Add the mustard, thyme, mushrooms, asparagus and cook for 1-2 minutes.Add the ricotta and toss through.
  3. Remove from the heat and add the blue cheese.
  4. Pile the spaghetti into pasta bowls, top with the Welsh Beef strips.
  5. Serve straight away scattered with Parmesan and fresh chives.

Recipe Information

Serves 2
Calories 678 kcals
Cooking Time

Nutrition Information

  • Calories 678 kcal
  • Energy 2844
  • Fat 31g
  • Saturates 13.8g
  • Salt 1.6g
  • Iron 5.2g
  • 5-a-day 1

Print this recipe

Related posts

With the summer BBQ season on the horizon we recently teamed up with MasterChef star Imran Nathoo.
We know that many consumers love the taste of Welsh red meat, but are worried that it’s not ‘healthy’.
Sign up to our newsletter to be entered into our prize draw.
To get a sense of the love and passion that goes into producing PGI Welsh Lamb and Welsh Beef, we visited Katie Davies at her hill farm in Nantymoel to learn more about what farming means to her.