Roasted Garlic Miso Mushroom Creamy Steak Pasta
Elevate your dinner with this creamy steak pasta recipe that is packed with flavours and feature a delicious garlic miso mushroom sauce!
Ingredients
For the steak
- 1-2 Steaks* ribeye / sirloin / bavette (flank steak)
- Salt & Black Pepper or any other steak rub you like
- 1 tbsp Cooking Oil
For the pasta
- 220 g Pasta of your choice we used spaghetti
- 1 tbsp Butter
- ½ Onion finely chopped
- 3 cloves Garlic finely chopped
- 1 tsp Red Chilli Flakes optional
- 1 tbsp Miso Paste* red/yellow/white
- 150 g Mushrooms sliced
- ½ cup Chicken/Beef Broth
- ½ cup Double Cream
- Truffle Butter* optional
- Chives chopped, for garnish
Instructions
Cooking the Steak
- Pat the steak dry using paper towels.*1-2 Steaks*
- Season the steaks generously with salt & pepper or any steak rub of your choice.Salt & Black Pepper
- Heat cooking oil in a large pan over medium-high heat until the pan is smoking hot.1 tbsp Cooking Oil
- Sear the steaks for about 3-4 minutes on each side until a golden crust forms. Remove the steaks from the pan and set aside to rest. Turn the heat down to medium and save the pan for cooking the pasta.
Cooking the Pasta
- Bring a large pot of water to a boil. Season generously with salt and cook pasta according to package instructions. Make sure to reserve ½ cup of pasta water.*220 g Pasta of your choice
- In the meantime, melt butter in the same pan that you used for cooking the steak over medium heat.1 tbsp Butter
- Add chopped onions and saute for about 5 minutes until golden & softened.½ Onion
- Stir in garlic & red chilli flakes (if using) and saute for another 1-2 minutes until fragrant.3 cloves Garlic, 1 tsp Red Chilli Flakes
- Mix in miso paste until combined. Then add in the sliced mushrooms. Saute for a few minutes until the mushrooms are softened.1 tbsp Miso Paste*, 150 g Mushrooms
- Deglaze the pan with chicken/beef broth. Let cook until the liquid is slightly reduced.½ cup Chicken/Beef Broth
- Stir in double cream then add the cooked pasta, along with about ⅓-½ cup pasta water. Toss to combine and let cook until the sauce slightly thickens up. Season with salt & pepper to taste.½ cup Double Cream
- If using, stir in a little scoop of truffle butter until fully melted. Divide the pasta into your serving plates.Truffle Butter*
- Now that the steaks are well rested, slice them up and serve them on top of the pasta. Garnish with chopped chives and serve immediately.Chives
Notes
- You should opt for thinner steak cuts (about 1 inch) so that you can pan-sear them without having to finish the cooking process in the oven.
- Always pat the steak dry before seasoning & cooking as the moisture will prevent you from getting a good sear.
- You are free to use red, yellow, or white miso for the recipe. However, do note that the darker the colour, the richer & more savoury the flavour, so you may have to adjust the amount accordingly for each type of miso.
- Reserving pasta water is key to binding the pasta and the sauce together, creating a luscious silky mouthfeel for any pasta dish. Additionally, the seasoning in the pasta water also lends flavour to the overall dish.
- Truffle butter is completely optional here but if you do have it, it'd add an irresistible oomph to the dish!