Garden fresh kale, savory steak, and perfectly cooked pasta in a creamy, cheesy sauce. Ready in just 30 minutes this is a recipe you definitely need in your meal planning rotation!
Like most families, we’re busy. The hubs and I both work 9-5s, we homeschool our girls, and there are extracurricular activities that demand our time. 30-minute meals are perfect for busy families because they can be made with simple ingredients in very little time, are budget-friendly, and even the pickiest eaters will gobble them up.
Our family favorite 30-minute meals are typically pasta dishes. In our house, pasta is the ultimate comfort food. No matter the weather or season, pasta dishes are always welcomed. And as I mentioned in my Spicy Sausage and Spinach Alfredo post, I tend to have a hankering for pasta pretty often nowadays. Thankfully my family loves pasta as much as I do.
I like to serve this dish with a side of my Honey Butter Yeast Rolls and for dessert, Homemade Rocky Road Brownies!
Why You’ll Love this Creamy Steak and Kale Pasta
Easy To Prepare: This recipe is easy even for the novice cook. A simple sear on the steak, and a quick pan sauce and this delicious dinner is ready in no time.
Customizable: Make this pasta your own by using what you have on hand. Switch out steak for chicken or shrimp, use Penne or Conchiglie (shell pasta) instead of Cavatappi, or swap the kale for fresh spinach.
Crowd Pleaser: This is dish is simple and impressive, making it perfect for a typical busy Monday evening or a Friday night dinner party!
It Gets Better: If you’re lucky enough to have leftovers, this dish is even more delicious
the next day! See my helpful tips on how to reheat properly.
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Helpful Tips
Be sure to reserve one cup of that starchy pasta liquid before you drain your noodles. The starchy water will help to thicken and bind the sauce, create a creamy texture, and help the sauce coat the pasta.
You want to ensure the skillet is super-hot before adding the steak. This will help create a delicious crusty sear and keep the steak from stewing.
Dairy-based pasta leftovers can lose their flavor and their creaminess. It’s best to reheat leftovers on the stovetop and adding a little extra cream or water to help rehydrate the sauce.
Serves 6
Ingredients
16 ounces dried Cavatappi pasta
1-pound shaved steak, such as round, skirt or flank
2 Tablespoons garlic and cayenne infused olive oil
1 small white onion, finely chopped
4 cloves garlic, finely minced
2 cups kale or spinach, finely chopped
½ cup white cooking wine
1 cup beef stock
1 cup heavy cream (room temperature)
1 cup pasta cooking liquid
1 cup mozzarella cheese
1 cups freshly shredded Parmesan cheese
1 Tablespoon dried Italian Seasoning
1/4-1/2 teaspoon crushed red pepper flakes (optional)
Salt and Pepper to taste
Directions
Fill a 6-quart pot with approximately 8 cups of water and 1 teaspoon salt. Bring to a boil. Add pasta noodles and cook until desired tenderness, about 10-12 minutes. Reserve 1 cup cooked pasta water. Drain.
Season steak with ½ Tablespoon of Italian seasoning, salt, and pepper. In a medium skillet, sear steak on each side for approximately 2-3 minutes in 1 Tablespoon infused olive oil. Remove steak from skillet and cover with aluminum foil.
Sauté onions until tender and lightly caramelized. Add in chopped kale and garlic and sauté approximately 2 minutes.
Slowly add in white cooking wine and begin scraping any cooked-on bits that are stuck on the pan. Allow wine to reduce by about one-third, approximately 2-3 minutes. Add in reserved pasta water, chicken stock and heavy cream. Bring to a low boil then add in pasta and steak. Simmer on low heat for approximately 4-5 minutes. Gently fold in 1 cup mozzarella cheese and ½ cup of the parmesan cheese. Allow pasta to rest 5-10 minutes to allow sauce to thicken. Top with remaining Parmesan cheese.
If you like this recipe, check out our other pasta favorites:
How to Store Creamy Steak and Kale Pasta
Store leftovers in an airtight container in the fridge for 1-2 days.
Dairy-based sauces don’t typically freeze well because the sauce tend to separate and change texture, so I recommend not freezing this dish.
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