Creamy Steak & Veggie Penne

Ingredients

• 350 g penne pasta
• 400 g beef steak, cut into strips
• 250 g mushrooms, sliced
• 1 red bell pepper, cut into pieces
• 1 yellow bell pepper, cut into pieces
• 2 handfuls fresh spinach
• 3 garlic cloves, minced
• 250 ml heavy cream
• 100 ml pasta water
• 80 g grated Parmesan
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and black pepper
• Fresh parsley, chopped

Instructions

1. Cook the penne in salted water until al dente. Reserve about 100 ml of the pasta water, then drain.
2. Season the steak strips with salt, black pepper, paprika and garlic powder.
3. Heat olive oil in a large pan over high heat. Sear the steak for about 2–3 minutes until nicely browned. Remove from the pan and set aside.
4. Add the butter and mushrooms to the same pan. Cook for 3–4 minutes.
5. Add the red and yellow peppers and cook for another 2–3 minutes.
6. Stir in the garlic and cook for about 30 seconds.
7. Reduce the heat and add the heavy cream and Parmesan. Stir until the sauce becomes smooth and creamy.
8. Add a little pasta water until the sauce reaches your preferred consistency.
9. Stir in the spinach and let it wilt gently.
10. Add the cooked penne and steak back to the pan. Toss everything together until well coated in the creamy sauce.
11. Taste and adjust with salt and black pepper.
12. Finish with fresh parsley and a little extra Parmesan.

Serving

Serve immediately with warm crusty bread on the side.