Creamy Pesto Steak Rigatoni by @veryhungrygreek

15 min

2 servings

🍝

140 g

Rigatoni

🥩

350 g

Lean steak

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

🫒

5 ml

Olive oil

🧅

30 g

Onion

🌿

15 g

Reduced-fat pesto

🥛

70 ml

Single cream

🧀

30 g

Light cheddar

🍲

10 g

Beef stock cube

🥦

150 g

Tenderstem broccoli

  1. Cook
    • dry rigatoni
    • salt

    Bring a pot of salted water to a boil and cook the dry rigatoni until al dente, following the packet timing.

  2. Drain
    • pasta water
    • dry rigatoni

    Before draining, reserve 120 ml of pasta water. Drain the cooked rigatoni in a colander.

  3. Season
    • lean steak
    • salt
    • Olive oil

    Season the lean steak generously with salt and black pepper. Rub it with the olive oil.

  4. Heat
    • lean steak

    Heat a frying pan until hot and fry the steak for 2 minutes per side for medium-rare. Transfer it to a board and rest for 4 to 5 minutes.

  5. Add
    • onion
    • reduced-fat pesto
    • Lean steak

    Add the onion and reduced-fat pesto to the steak pan. Cook and stir for 1 minute over medium heat.

  6. Add
    • single cream
    • beef stock cube
    • pasta water

    Add the single cream, crumbled beef stock cube, and 60 ml of reserved pasta water. Stir until the sauce is smooth.

  7. Stir
    • light cheddar
    • pasta water

    Stir in the light cheddar. Cook the sauce for 1 to 2 minutes until thickened, adding more reserved pasta water if needed.

  8. Toss
    • dry rigatoni
    • tenderstem broccoli

    Reserve a little sauce for serving and toss the cooked rigatoni through the remaining sauce. Cook the tenderstem broccoli until tender.

  9. Slice
    • lean steak
    • tenderstem broccoli
    • Rigatoni

    Slice the rested steak into cubes and place it over the creamy rigatoni. Top with tenderstem broccoli and drizzle with the reserved sauce.

Creamy Pesto Steak Rigatoni by @veryhungrygreek

15 min

2 servings

🍝

140 g

Rigatoni

🥩

350 g

Lean steak

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

🫒

5 ml

Olive oil

🧅

30 g

Onion

🌿

15 g

Reduced-fat pesto

🥛

70 ml

Single cream

🧀

30 g

Light cheddar

🍲

10 g

Beef stock cube

🥦

150 g

Tenderstem broccoli

Preparation Steps

  1. Step 1/9

    Bring a pot of salted water to a boil and cook the dry rigatoni until al dente, following the packet timing.

    🍝dry rigatoni
    🧂salt
    🧺colander

  2. Step 2/9

    Before draining, reserve 120 ml of pasta water. Drain the cooked rigatoni in a colander.

    🍝pasta water
    🍝dry rigatoni
    🥄ladle
    🧺colander

  3. Step 3/9

    Season the lean steak generously with salt and black pepper. Rub it with the olive oil.

    🥩lean steak
    🧂salt
    ⚫black pepper
    🫒olive oil
    🥢tongs

  4. Step 4/9

    Heat a frying pan until hot and fry the steak for 2 minutes per side for medium-rare. Transfer it to a board and rest for 4 to 5 minutes.

    🥩lean steak
    🥢tongs
    🪵cutting board

  5. Step 5/9

    Add the onion and reduced-fat pesto to the steak pan. Cook and stir for 1 minute over medium heat.

    🧅onion
    🌿reduced-fat pesto
    🥄wooden spoon

  6. Step 6/9

    Add the single cream, crumbled beef stock cube, and 60 ml of reserved pasta water. Stir until the sauce is smooth.

    🥛single cream
    🍲beef stock cube
    🍝pasta water
    🥄wooden spoon

  7. Step 7/9

    Stir in the light cheddar. Cook the sauce for 1 to 2 minutes until thickened, adding more reserved pasta water if needed.

    🧀light cheddar
    🍝pasta water
    🥄wooden spoon

  8. Step 8/9

    Reserve a little sauce for serving and toss the cooked rigatoni through the remaining sauce. Cook the tenderstem broccoli until tender.

    🍝dry rigatoni
    🥦tenderstem broccoli
    🥄wooden spoon

  9. Step 9/9

    Slice the rested steak into cubes and place it over the creamy rigatoni. Top with tenderstem broccoli and drizzle with the reserved sauce.

    🥩lean steak
    🥦tenderstem broccoli
    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Meat, Seasonings, Oils, Vegetables, Sauces, Dairy

Ingredients

Rigatoni, Lean steak, Salt, Black pepper, Olive oil, Onion, Reduced-fat pesto, Single cream, Light cheddar, Beef stock cube, Tenderstem broccoli

Notes

Rigatoni (dry), Salt (to season the steak), Black pepper (to season the steak), Onion (finely diced), Single cream (or alternative), Light cheddar (grated), Beef stock cube (crumbled), Tenderstem broccoli (served with the dish, no amount given)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

High protein, Calorie-controlled

Calories

588 kcal

Macro nutrients

Protein: 52g, Fat: 19g, Carbohydrates: 48g, Fiber: 5g

Nutritional Information

Minerals

Calcium: 250mg, Iron: 5mg, Potassium: 850mg, Sodium: 850mg

Vitamins

Vitamin C: 50mg, Vitamin A: 180µg, Vitamin B12: 2.4µg

Preparation

Time Information

Preparation

5 minutes

Cooking

10 minutes

Overall

15 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

chef's knife, cutting board, colander, ladle, tongs, wooden spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight dinner, Post-workout meal

Origin

Source

Platform

instagram

Original Creator

@veryhungrygreek

Origin

Cuisine

Italian, British

Geographic

to inform

Various

Aspect

Texture

Creamy, Tender, Chewy, Al dente

Flavors

Savory, Herbaceous, Rich, Umami, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Cool promptly,Store in an airtight container,Reheat until piping hot), freezer : 2 months (Freeze in an airtight container,Thaw in the fridge before reheating)