Creamy Fettuccine with Steak, Mushrooms and Spinach

This was an amazingly delicious dinner.  Rob loves Fettuccine Alfredo, but I’ve never been a fan of canned or jarred Alfredo sauce, so I invented my own Alfredo-like white sauce.  While I supplemented this pasta with steak, mushrooms and wilted spinach, I feel like you could toss in anything you want.  Like:

Artichokes, Salmon and Peas

Chicken, Bell Peppers and Asparagus

The list could go on forever.

While this wasn’t a very complicated dish to make, there were a number of things going on all at once that made it challenging.  Boiling pasta and sauteing vegetables is never a problem for me to do at once, but add in broiling a steak, grating a bunch of cheese, and creating a cheesy/creamy white sauce from pure guesswork and good luck employed every bit of cooking knowledge I have.

The recipe is as follows.  I encourage hearty amounts of substitution and creativity to turn this into a dish you absolutely love.

Creamy Fettuccine with Steak, Mushrooms and Spinach

1/2 box Fettuccine or other long pasta
1 large rib eye steak
1 package button mushrooms, cleaned and sliced
1 bag baby spinach
2 cloves garlic, minced
2 Tbsp Extra Virgin Olive Oil
1/2 pint light cream
1/2 cup finely grated Romano cheese
1/2 cup finely grated Parmesan cheese
1 tsp ground nutmeg
1/2 cup pasta water
salt and pepper

The Pasta:  Boil pasta in salted water as directed on package.

The Steak: Turn your oven on Broil and allow to heat.  Coat both sides of steak with salt and pepper and place in greased baking pan.  When oven is hot, cook 9 minutes on each side or until steak is medium rare.  Remove from oven, cool slightly, and slice into bite-sized strips.

The Veggies and Sauce:  In a large skillet heat olive oil and garlic over medium high heat until garlic is fragrant but not burned.  Add mushrooms and saute 7-10 minutes or until tender.  Add spinach and pasta water and cook until spinach wilts completely.  Once the vegetables are completely cooked, add light cream and both cheeses.  Stir gently and heat until cheese melts into the cream.  Add the ground nutmeg and season with salt and pepper to taste.

To Finish:  Add drained pasta and sliced steak to the skillet and toss to coat evenly with sauce.  Serve and enjoy.

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