Creamy porcini mushroom pasta with steak
2
Easy
15 minutes
20 minutes
Creamy porcini mushroom girasolini gets a boost from leftover sirloin in this quick pasta dinner. A sauce of pouring cream, milk and three cheeses coats the sunflower-shaped pasta, while earthy mushrooms and tender beef make every spoonful satisfying. A hit of lemon zest at the end cuts through the richness. An easy way to turn yesterday's steak into something worth sitting down for.
Ingredients
Method
- 250 g porcini mushroom girasolini
- Woolworths free range mature thick cut beef sirloin steak
- ¼ cup Ayrshire pouring cream
- ½ cup milk
- ¼ cup daily cheese, grated
- ¼ cup Maasdam full fat hard cheese, grated
- 2 T organic low fat plain smooth cottage cheese
- 1 T lemon zest
Method
Ingredients
1. Prepare girasolini and steak according to package instructions.
2. Slice your steak and add to a pan along with the milk and cream. Slowly add in cheese. Cook until sauce begins to form and bubble. Season with salt and pepper if necessary.
4. Plate your dish starting with the fettuccine, followed by the steak and sauce, and finish off with lemon zest.
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