Creamy Tuscan Steak Pasta
Rich and indulgent steak pasta in a creamy Tuscan sauce cooked in butter and steak juices with tomatoes and spinach.
Equipment
Ingredients
Main Ingredients
steak (raw)
400 g
pasta (dry)
300 g
cherry tomatoes (whole)
200 g
baby spinach (fresh)
100 g
garlic (minced)
4 cloves
butter (unsalted)
30 g
heavy cream (liquid)
200 ml
parmesan cheese (grated)
50 g
olive oil (liquid)
15 ml
salt
5 g
black pepper (ground)
3 g
Instructions
Prepare ingredients
Mince the garlic and grate the parmesan cheese. Season the steak with salt and pepper.
Cook the pasta
Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
Sear the steak
Heat olive oil in a large pan over medium-high heat. Sear the steak for 3-4 minutes per side until desired doneness, then remove and set aside.
Make the sauce
In the same pan, reduce heat to medium. Add butter and minced garlic, sauté 30 seconds. Add cherry tomatoes and cook until they start to burst. Pour in cream and bring to a gentle simmer.
Combine and finish
Add cooked pasta and spinach to the sauce. Toss to wilt the spinach. Slice the rested steak and add it back to the pan. Stir in grated parmesan until melted and sauce coats everything.
Serve
Divide pasta among plates, top with extra parmesan and fresh black pepper. Serve immediately while hot.
Original recipe
Storage
Best enjoyed fresh. Cream sauce may separate when reheated.
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