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Beef Pappardelle Pasta with Basil and Portabello

Sauteed beef tips with fresh basil and mushrooms tossed with pappardelle - large, flat wide noodles! This flavors and textures of this pasta makes the dish unique and more fun to eat!
Course Main Course
Cuisine American
Keyword beef tips, pappardelle, pasta
Prep Time 10 minutes
Cook Time 15 minutes
Author Winnie Liong


  • 8 oz pappardelle pasta
  • 2 tablespoons olive oil
  • 16 oz beef tips
  • 2 shallots finely diced
  • 2 portobello mushrooms sliced
  • 1/4 cup basil packed
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 1/4 cup reserved pasta water
  • 1 teaspoon balsamic vinegar


  • Prepare pappardelle pasta in a large pot of boiling water. Remove 1/4 cup pasta water and leave to side. Drain pasta and leave to side.
  • In a large pan, heat up olive oil on medium heat. Add in beef tips to cook until done. Remove from pan and leave to side.
  • Wipe pan with a paper towel to remove excess oil and leftovers on pan. Add more oil and then shallots and mushrooms to cook until soft, about 2 minutes. Add dried basil and red pepper flakes. Add in tomato paste, reserved pasta water and balsamic vinegar!
  • Toss in pasta to combine everything together! Top with more red pepper flakes!