One Pan Marry Me Steak Pasta (HC)
Ingredients
- 2 small beef sirloin steaks (approx. 120g each)
- Ground black pepper to taste
- 1 ½ tsp olive oil
- 1 red pepper, thinly sliced
- ½ red onion, thinly sliced
- 8 mushrooms, sliced
- 1 garlic clove, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes (optional) or 1 tsp paprika powder
- 300ml vegetable stock (low sodium)
- 120g pasta (penne or your choice)
- 4-6 sun-dried tomatoes, chopped
- 2 tbsp tomato puree
- 2 tbsp creme fraiche
- 2 tbsp Parmesan cheese, grated
- Fresh basil leaves (for garnish / optional)
Instructions
Season the steak with black pepper and drizzle with 1 tsp olive oil. Heat a pan over medium-high heat and cook the steak to your liking. Remove from the pan and set aside to rest. Slice into bite-sized pieces.
Heat ½ tsp of oil in the same pan and add the red pepper, red onion and mushrooms into the pan. Cook for 6-7 minutes until softened.
Add the garlic, herbs, spices and black pepper, and cook for a further 2-3 minutes to release the aromatics.
Add the stock, pasta, sun-dried tomatoes and tomato puree. Stir to combine, bring to a boil and then reduce to a simmer.
Cook for 30-35 minutes with a lid on or until the pasta is soft. Stirring occasionally.
When the pasta is cooked, add the steak pieces, creme fraiche and Parmesan cheese. Stir to combine and adjust the seasoning to taste.
Garnish with fresh basil and serve.
Batch Cooking Tip: This recipe is perfect for batch cooking! To make multiple servings, simply increase the pasta, vegetables and steak according to how many you’d like to prepare.
For the stock, tomato puree, herbs and spices, increase gradually and adjust to taste – it’s easier to add than take away.
Note - Leftovers can be kept in an airtight container in the fridge for up to 3 days, or frozen for up to 2 months.