Creamy Mushroom Pasta

Ingredients

• 12 oz Fettuccine Pasta (dried, cook al dente)
• 2 pieces New York Strip Steak (about 8 oz each, trimmed)
• 8 oz Fresh Mushrooms (sliced (cremini or button))
• 2 cups Broccoli Florets (washed and cut into bite‑size pieces)
• 2 cups Fresh Spinach (roughly chopped)
• 1 cup Heavy Cream (35 % fat, chilled)
• 1 cup Chicken Stock (low‑sodium)
• 1/4 cup Dry White Cooking Wine (such as Sauvignon Blanc)
• 1/2 cup Parmesan Cheese (freshly grated)
• 3 cloves Garlic (minced)
• 2 small Shallots (minced)
• 1 medium Onion (diced)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 2 tbsp Unsalted Butter (cut into cubes)
• 1 lemon Lemon Zest (zested (no white pith))
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep All Ingredients

   Dice the onion, mince the shallots and garlic, slice the mushrooms, cut broccoli into florets, wash and roughly chop the spinach, and zest the lemon.

   Time: PT10M

2. Cook the Pasta

   Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook 8‑10 minutes until al dente. Reserve 1 cup of pasta water, then drain in a colander.

   Time: PT10M

   Temperature: boiling

3. Test Skillet Readiness

   Heat the stainless steel skillet over medium‑high heat. Flick a few drops of water onto the surface; if they sizzle and dance, the pan is ready.

   Time: PT1M

   Temperature: high heat

4. Sear the New York Strip Steaks

   Add 1 tbsp olive oil to the hot skillet. Place the steaks in the pan, 2 minutes per side for medium‑rare, then transfer to a plate and let rest covered with foil.

   Time: PT5M

   Temperature: high heat

5. Sauté Aromatics

   Reduce heat to medium. Add the remaining 1 tbsp olive oil and 2 tbsp butter. Once butter melts, add the minced garlic, shallots, and diced onion. Cook, stirring, until fragrant and onion is translucent, about 2 minutes.

   Time: PT2M

   Temperature: medium heat

6. Cook the Mushrooms

   Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until they release their moisture and brown, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

7. Deglaze with Wine

   Pour in the 1/4 cup dry white cooking wine, stirring to loosen any browned bits. Let the wine reduce by half, roughly 2 minutes.

   Time: PT2M

   Temperature: medium heat

8. Create the Creamy Sauce

   Stir in the chicken stock and heavy cream. Bring to a gentle simmer and let thicken for 3 minutes.

   Time: PT3M

   Temperature: medium heat

9. Finish the Sauce

   Add the lemon zest and fresh spinach. Toss until the spinach wilts, about 1 minute. Stir in the grated Parmesan cheese until melted and the sauce is glossy.

   Time: PT1M

   Temperature: medium heat

10. Combine Pasta and Vegetables

    Add the drained fettuccine and broccoli florets to the skillet. Toss everything together, adding a splash of reserved pasta water if needed to achieve a silky coating.

    Time: PT3M

    Temperature: medium heat

11. Plate and Serve

    Slice the rested steaks against the grain. Divide the creamy mushroom pasta among four plates and top each serving with sliced steak. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

70 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Fettuccine Pasta: Linguine, Tagliatelle
• Instead of New York Strip Steak: Ribeye steak, Sirloin steak
• Instead of Fresh Mushrooms: Shiitake, Portobello
• Instead of Broccoli Florets: Asparagus, Green beans
• Instead of Fresh Spinach: Kale, Swiss chard
• Instead of Heavy Cream: Half‑and‑half plus butter, Full‑fat coconut milk
• Instead of Chicken Stock: Vegetable stock, Water with bouillon
• Instead of Dry White Cooking Wine: Chicken broth + 1 tsp lemon juice
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Shallots: Red onion (1 tbsp minced)
• Instead of Onion: Shallot
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Unsalted Butter: Margarine
• Instead of Lemon Zest: 1 tsp lemon juice

Equipment Needed

• Large Pot
• Colander
• Stainless Steel Skillet
• Cutting Board
• Chef's Knife
• Tongs
• Wooden Spoon or Spatula
• Microplane Zester (optional)
• Box Grater
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Testing skillet readiness with water droplets
• Searing the steaks without moving them
• Cooking mushrooms until moisture evaporates
• Reducing the wine properly
• Keeping the pasta al dente and reserving pasta water

Chef Tips from the Video

• A stainless steel pan gives the best sear and deglazing flavor.
• Let the steak rest for at least 5 minutes; this keeps it juicy.
• Freshly grated Parmesan melts smoother than pre‑grated.
• Add the lemon zest at the end to preserve its bright aroma.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of milk or stock if sauce thickens.

Freezer: Not recommended due to cream‑based sauce; texture may separate.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Mince garlic, shallots, and zest the lemon up to 2 hours ahead; keep refrigerated.
• The sauce can be prepared 30 minutes early; keep warm over low heat and add cream just before serving.

Frequently Asked Questions