Description
Steak and Boursin pasta is a creamy and flavorful dish that combines tender steak with pasta and a rich cheese sauce.
Ingredients
Scale
- 8 ounces pasta (fettuccine, penne, or your choice)
- 1 pound steak (sirloin or ribeye, sliced thinly)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 cup cherry tomatoes (halved)
- 1 cup spinach (fresh)
- 8 ounces Boursin cheese (garlic and herb flavor)
- 1/2 cup beef broth (or pasta cooking water)
- Salt and pepper (to taste)
- Fresh parsley (chopped, for garnish)
Instructions
- In a large pot of salted boiling water, cook the pasta until al dente.
- Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the sliced steak, season with salt and pepper, and cook for 3–4 minutes until browned and cooked to your liking.
- Remove the steak from the skillet and set aside.
- In the same skillet, add the minced garlic and cherry tomatoes.
- Cook for 2–3 minutes until the tomatoes begin to soften.
- Add the spinach and cook for 1–2 minutes until wilted.
- Reduce the heat to low and add the Boursin cheese.
- Stir until melted and creamy.
- Pour in the beef broth (or reserved pasta water) and stir to form a smooth sauce.
- Return the cooked steak and drained pasta to the skillet.
- Toss until the pasta and steak are fully coated in the creamy sauce.
- Taste and adjust with more salt and pepper if needed.
- Serve warm and garnish with chopped fresh parsley.
Notes
- Feel free to use any pasta of your choice.
- Adjust the amount of garlic based on your preference.
- For a bit of heat, add red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg