CREAMY STEAK PASTA

• 2 Flank Steak (907g raw)
• 2 tsp Italian Seasoning
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 cup Beef Broth (480mL)
• 1 cup Mushrooms (100g)
• 2 tbsp Worcestershire Sauce (30mL)
• 1 tbsp Minced Garlic (15g)
• 1 tbsp Dijon Mustard (15g)
• 8 oz Reduced Fat Cream Cheese (226g)
• 1 cup 0% Greek Yogurt (240g)
• 3 tbsp Cornstarch + 1/2 Cup Beef Broth (slurry)
• 1 Barilla Protein+ Pasta (14.5 oz / 411g dry)
• 1 cup Grated Parmesan Cheese (80g)

1. 1

   1.) Add steak, mushrooms, broth, garlic, Worcestershire, Dijon, and seasonings to crockpot. Cook low 6–7 hrs or high 2–3 hrs until tender.

2. 2

   2.) Stir in cornstarch slurry and cream cheese; cook high 20–30 mins until thickened.

3. 3

   3.) Cook pasta separately and drain.

4. 4

   4.) Stir Greek yogurt into crockpot until creamy, then mix in pasta and parmesan.

5. 5

   5.) Divide into 7 servings. Store 4–5 days (freeze longer); reheat with a splash of water. Enjoy!

No responses yet — be the first.