Bring date-night home this weekend by creating a rich and flavorful (and secretly healthier) steak and alfredo pasta. Layers of rich cream sauce, blue-cheese, spinach and sundried tomatoes are topped off with a balsamic reduction for the ultimate pasta dinner
- 12 oz. steak sirloin, ribeye, New York strip
- 2 tsp. olive oil oil
- 8 oz. Veggiecraft™ Cauliflower Linguine
- 1 stick butter
- 2 c. heavy whipping cream
- 3/4 c. freshly grated Parmesan cheese
- 1 tsp. garlic powder
- 1 oz. sundried tomatoes in oil
- 2 oz. baby spinach, lightly chopped
- 2 oz. Litehouse® Simply Artisan Reserve Blue Cheese Crumbles
- 4 oz. balsamic vinegar
- Salt and pepper
- Season the steak with salt and pepper. Heat a cast-iron skillet to medium-high heat and add the olive oil to the pan. Cook the steak to medium/medium-well doneness and allow to rest for at least 5 minutes before slicing.
- Cook the pasta according to package directions. Drain and set aside.
- To make the alfredo sauce, place the butter and heavy cream into a medium-sized pot. Heat cream and butter on medium until the butter and cream begin to bubble then add the Parmesan cheese and garlic powder. Stir continuously until the cheese melts. Reduce the temperature to low and allow the sauce to reduce. Season with salt and pepper to taste.
- While the alfredo sauce cooks, prepare the balsamic glaze by adding the balsamic vinegar to a small saucepan and turning to medium heat. Bring balsamic vinegar to a boil, then reduce to medium-low and continue to simmer until it is reduced by half and coats the back of a spoon.
- Add the cooked pasta to the pan with the alfredo sauce along with the spinach and toss to evenly coat.
- To serve, divide the pasta and steak between two plates. Top the steak and pasta with cut sundried tomatoes and blue cheese. Drizzle the pasta with balsamic reduction and serve.