Hello, friends! The last couple of recipes were all about light and fresh ingredients. This month, we’re keeping the fresh ingredients, but we’re turning them into an easy, rich, savory, and filling dinner for any weeknight with aromas that bring the whole house sniffing into the kitchen and asking, “When’s dinner?” As with any of these recipes, there’s freedom to play around with it and make it your own, if you’d like! Now Serving Creamy Steak and Pasta!
Serves 4-6
2 boneless ribeye steaks (or your preferred cut)
Salt and pepper to taste
16 oz fresh mushrooms (quartered)
3 oz fresh spinach
1 tbsp olive oil
16 oz box penne pasta (fettuccine, penne, or linguine can be used)
Garlic powder to taste
Onion powder to taste
1/4 tsp red pepper flakes (may omit entirely or add more for more spice!)
Italian seasoning mix (oregano, basil, thyme) to taste
1/4 cup flour (may omit if you prefer your sauce thinner)
2 cups heavy whipping cream
2 cups beef broth
Grated Parmesan cheese for garnish
1. Bring a large pot of water to a boil and cook noodles to desired doneness. Drain and set aside.
2. Quarter mushrooms, and slice steak into thin slices.
3. In a large frying pan, heat oil, mushrooms, and spinach, stirring occasionally until spinach is wilted.
4. Add steak, season with garlic, onion, salt, and pepper, cooking until steak is brown only on the outsides while stirring occasionally.
5. Add beef broth, whipping cream, and additional seasonings- Italian seasoning, pepper flakes if desired, and another sprinkle of garlic powder, onion powder, salt, and pepper. Mix well to combine.
6. If sauce is not desired thickness, add flour and bring to boil. Simmer for 5 minutes, remove from heat.
7. Once the noodles are drained, add to the frying pan to toss in sauce. Serve with shredded Parmesan as garnish.
Enjoy!
