Recipes

Creamy Tuscan Steak with Pasta

Base serves 2 with leftovers — slide to scale the ingredients.

Ingredients

Base Ingredients

  • 12 oz pasta (fettuccine, penne, or rigatoni work well)
  • 3 tbsp olive oil, divided
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
  • 2 cups fresh baby spinach
  • 1/2 cup white wine (or chicken/vegetable broth)
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes (optional)
  • Salt and pepper to taste
  • Fresh basil for garnish

Protein Options

  • For meat eater: 1 lb sirloin or ribeye steak (1-1.5 inches thick)
  • For vegetarian: 8 oz cremini or baby bella mushrooms, sliced

For Steak Seasoning

  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried thyme or rosemary

Instructions

Pasta

  1. Cook pasta according to package directions until al dente.
  2. Reserve 1 cup pasta water before draining.
  3. Drain and set aside.

Protein Preparation

For Steak Option:

  1. Pat steak dry with paper towels.
  2. Season generously on both sides with salt, pepper, garlic powder, and thyme.
  3. Heat a large cast iron skillet over high heat with 1 tbsp olive oil.
  4. Once smoking hot, add steak and sear for 3-4 minutes without moving.
  5. Flip and cook another 3-4 minutes for medium-rare (adjust for preferred doneness).
  6. Remove steak to a cutting board and let rest for 5-10 minutes.
  7. Slice thinly against the grain.

For Mushroom Option:

  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
  2. Add sliced mushrooms and cook for 5-7 minutes until golden brown and liquid has evaporated.
  3. Season with salt, pepper, and Italian seasoning.
  4. Remove from pan and set aside.

Creamy Tuscan Sauce

  1. In the same skillet over medium heat, add 2 tbsp olive oil.
  2. Add minced garlic and sauté for 1 minute until fragrant (don't let it burn).
  3. Add sun-dried tomatoes and cook for 1-2 minutes.
  4. Pour in white wine (or broth) and scrape up any browned bits from the pan. Let simmer for 2 minutes until slightly reduced.
  5. Add heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes.
  6. Stir and bring to a gentle simmer. Cook for 3-4 minutes until sauce thickens slightly.
  7. Add fresh spinach and stir until wilted, about 1-2 minutes.
  8. Season with salt and pepper to taste.

Assembly

  1. Add cooked pasta to the sauce and toss to coat.
  2. If sauce is too thick, add reserved pasta water a little at a time until desired consistency.
  3. Return sliced steak or mushrooms to the pan and gently toss to combine, or arrange on top.
  4. Garnish with fresh basil and extra Parmesan.

Serving

  1. Divide pasta between plates.
  2. Top with steak slices or mushrooms.
  3. Spoon extra sauce over the top.
  4. Garnish with fresh basil and serve immediately.

Tips

  • Don't overcook the steak - it continues cooking as it rests, and you'll be tossing it back with the hot pasta.
  • For the best flavor, use oil-packed sun-dried tomatoes, not the dried kind.
  • If sauce breaks or looks grainy, remove from heat and whisk in a splash of pasta water to bring it back together.
  • Swap spinach for kale if you prefer - just add it a minute earlier since it takes longer to wilt.
  • For a lighter version, substitute half-and-half for heavy cream (sauce will be thinner).
  • Make it spicier by increasing red pepper flakes or adding a splash of hot sauce.
  • This is rich and indulgent - perfect for a special Friday night meal!
  • Leftovers reheat well - add a splash of cream or milk when reheating to loosen the sauce.