Creamy Mushroom Steak Pasta: Easy Weeknight Dinner Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is lower in fat and cost-effective

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor

Fill a medium large pot or pan with water and add a generous amount of salt.

Once a rolling boil has been achieved, add in your pasta and cook for roughly 7 to 9 minutes, about 2 minutes under al dente.

Be sure to save one cup of the pasta water; drain the rest and set the pasta aside.

Pat the steak dry with a paper towel to remove moisture.

In a large Dutch oven, add olive oil and set to medium high heat.

Add the steak to the pot and cook each side for roughly 3 to 4 minutes, searing the edges for about a minute per edge.

Remove the steak from heat and set aside.

In the same pot, add mixed mushrooms and 2 tablespoons of unsalted butter; season with salt and cook for roughly 3 minutes.

Add shallots and minced garlic; cook together for an additional 2 minutes.

Add the cooked pasta and toss in about a cup of pasta water and roughly a cup of heavy cream; mix on medium heat for an additional 3 minutes.

Remove from heat and add lemon zest and juice; top with Parmesan cheese and 2 more tablespoons of butter.

Mix until everything is combined and the butter has melted; finish with black pepper and toss the pasta again.

Plate the pasta and top with bite-sized pieces of steak.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens