Description
This is the kind of meal that makes you feel like you’ve got your life together. Creamy Steak Pasta is everything you want after a long day or when you’re trying to impress someone without pulling out a souffle. Juicy seared steak strips get tossed with tender pasta in a silky, garlicky parmesan cream sauce, with just enough mushrooms and spinach to make you feel like you’re being a little bit responsible. It’s rich, satisfying, and somehow manages to taste like a $30 plate from your favorite Italian bistro—but with less effort and no shoes required.
Ingredients
For the Steak and Pasta:
10 oz fettuccine, linguine, or penne
1 lb flank steak or sirloin, sliced thin against the grain
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon olive oil
For the Veggies and Sauce:
2 tablespoons butter
8 oz mushrooms, sliced
3 cloves garlic, minced
2 cups fresh spinach
1 cup heavy cream
3/4 cup grated parmesan cheese
1/4 teaspoon red pepper flakes (optional)
1/2 cup reserved pasta water (don’t skip this)
Fresh parsley or chives for garnish
Instructions
Step 1: Bring a large pot of salted water to a boil. Cook your pasta according to the package directions. Reserve 1/2 cup of pasta water before draining and set the pasta aside.
Step 2: While the pasta cooks, season your steak with salt, pepper, garlic powder, and paprika. Heat olive oil in a large skillet over medium-high heat. Add steak in a single layer and sear 2–3 minutes per side, just until browned and juicy. Remove and set aside—don’t overcook, it’ll finish in the sauce.
Step 3: In the same skillet, lower heat to medium. Add the butter and mushrooms, sautéing until browned and tender, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Toss in the spinach and stir until wilted.
Step 4: Pour in the cream and let it simmer gently for 3–4 minutes. Stir in the parmesan cheese and red pepper flakes. Add a splash of the reserved pasta water and stir until the sauce is smooth and creamy.
Step 5: Add the pasta and steak back into the skillet. Toss everything together and cook for another minute or two, just until everything’s hot and coated in that dreamy sauce.
Notes
Serve with a crusty baguette to soak up any extra sauce
Add a simple arugula salad with lemon vinaigrette for contrast
A glass of red wine wouldn’t hurt here either
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~580 calories per serving
- Carbohydrates: ~40g per serving
- Protein: ~45g per serving