Creamy Steak Pasta with Dairy Free Alfredo Sauce
This deliciously creamy steak pasta features a garlicky alfredo sauce that can be made gluten free and dairy free. An easy pasta recipe that can be whipped up in just 35 minutes and packs 40 grams of protein per serving. Perfect for a weeknight or a romantic dinner!
Servings: 4 servings
Calories: 562kcal
Ingredients
Steak
- 1 lb sirloin steak or ribeye
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/2 tbsp ghee or your favorite cooking oil if pan frying
Pasta
- 1 tbsp ghee or your favorite cooking oil
- 1/2 onion finely chopped
- 4 garlic cloves minced
- 2 cup bone broth or chicken broth or vegetable broth
- 1½ cup almond milk or any milk
- 1 tsp sea salt
- 1/4 tsp ground black pepper
- 1/4 tsp crushed red pepper flakes or more to taste
- 12 oz dry pasta I used gluten free or you can make this dish paleo with this pasta
- Optional: 1 tbsp arrowroot starch if needed
- 1/4 cup nutritional yeast or parmesan, if not dairy free
- 2/3 cup peas fresh or frozen
- Chopped parsley for garnish
Instructions
- Season the steak with salt and pepper.
- Heat the grill on high heat, or heat ghee in a skillet over high heat on the stove top. Cook steak for 4-6 minutes per side depending on your preferred level of doneness.
- Transfer the steak to a cutting board and cover with an aluminum foil. Make the pasta while the steak rests.
- Heat ghee in a large, wide skillet over medium heat.
- Add onion and garlic to the pan and stir cooking for 2-3 minutes until the onion is translucent.
- Pour in broth, milk, salt, pepper, and crushed red pepper flakes. Add the dry pasta and submerge in the liquid.
- Turn up the heat to bring to a boil, then reduce to simmer. Cook for 7-12 minutes (depending on the cook time of your pasta), while stirring occasionally to prevent from sticking. The pasta should cook through and the sauce should reduce and thicken. If too much liquid cooks off, you can add more milk.
- Optional: The sauce might be thin depending on what milk you use. If you want to thicken the sauce, whisk together arrowroot starch and 1 tbsp of water in a small bowl and stir into the pan.
- Stir in nutritional yeast and frozen peas for one minute. Taste to add more salt, ground black pepper, or crushed red pepper flakes. Turn off heat.
- Slice the steak thinly against the grain.
- Serve pasta on a plate, topped with a few slices of the steak. Sprinkle with parsley, for garnish.
Video
Notes
Expert Tips
- Cooking time: Depending on the pasta you use, the cooking time may vary. Make sure to follow the directions on the box of pasta you use for how long to cook the pasta in step 7. If al dente is preferred, remove the pasta 1-2 minutes earlier than the directions specify. Taste for the desired doneness.
- Vegan Alfredo Sauce: This dairy-free alfredo sauce can be made completely vegan, but keep in mind that it is a creamy steak pasta recipe, so the dish as a whole is not vegan.
- Steak Alternatives: You can omit the steak to make it completely vegan, or you can add tofu, chicken, or your protein of choice if steak is not preferred.
Serving Tips
- Serve warm with your favorite garlic bread, side salad, and a glass of red wine (if you prefer), which pairs really nicely with the steak.
- Garnish with fresh parsley and/or extra parmesan cheese (if not dairy-free).
Storage Tips
- This creamy steak pasta is best eaten right away, but leftovers can be kept in the fridge in an airtight container for 3-4 days.
Nutrition
Serving: 1serving - makes 4 | Calories: 562kcal | Carbohydrates: 72g | Protein: 40g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 81mg | Sodium: 1504mg | Potassium: 751mg | Fiber: 5g | Sugar: 5g | Vitamin A: 226IU | Vitamin C: 12mg | Calcium: 184mg | Iron: 4mg