Recipe: Spinach & Mushroom Pasta with Seared Steak

I'm always down for a steak - it really takes no convincing at all for me to say yes - especially to Certified Angus beef - which is sold at my local Meijer. But I wanted a new side to go with it - I found a recipe for a spinach & mushroom alfredo orzo but it had too many ingredients and I didn't have any orzo - so I did what I do best - IMPROVIZE! 

I also came across a new cut of steak that I love - it's a Boneless Chuck Eye Steak - super marbeled and affordable! The pasta though is the star of the show - I love spinach and mushrooms and it's SUPER EASY! 

I also wanted to try out my new silverware and steak knives! The folks at Knork sent me a set of their latest (and coolest) Black Titanium flatware for four and a set of their steak knives. ZOMG I'm in love with this stuff!!

The steak knives are amazing. I love when you go to a restaurant and you get a nice heavy steak knife and these fit the bill. The ones I had were flimsy and cheap - and frustrating - they couldn't cut warm butter. These are wonderful and I look forward to many more steaks in the future.

The Black Titanium flatware is pretty cool as well - they have a lot of different flatware sets on their site but I thought the black were very unique and they are heavy! My husband was surprised by how heavy duty they were! His exact words were, "This is a SERIOUS cereal spoon!"

SIDE NOTE: This flatware is normally $60 per place setting on their site and it's on sale for $20 on Amazon Prime! So if you're looking for new flatware - this is a STEAL!!

Here's this new cut of steak I found at Meijer - it's a Certified Angus Boneless Chuck Eye and it's really good. Lots of marbeling so it's very tender and a lot cheaper than a Ribeye. WINNING!

Medium rare of course and these steak knives cut through it like butta! Always let your steak rest before diving in - at least a few minutes.

And now - I was ready to dig in! While the steak was searing - I started the pasta. Because these steaks were super thick - I popped them in the oven to finish off. OMG - so good! And my fancy new Black Titanium flatware was pretty OMG too!

This pasta is definitely a winner - you saute the mushrooms - then add half & half and parmesan for the sauce - then the spinach - which goes from a huge mound to nothing in about 1 minute. Be sure to add the spinach at the VERY end to keep it from getting too overcooked. This still had a little bite to it. Then you pour the sauce over your cooked pasta and serve it up!

I sliced up all the steak since my brother-in-law is at our house right now - that way everybody could plate up whatever they wanted. The thing with steak is you'll take a much bigger portion if it's in one big piece. If you slice it up - people tend to take more realistic portion sizes.

This made enough for the three of us and I had leftovers for lunch for two days! Pretty awesome when you're eating steak for lunch! :-)

steak, pasta, mushroom, spinach
Yield: Pasta: 5 - 3/4 cup servings

Spinach & Mushroom Ditalini with Seared Steak

prep time: 15 MINScook time: 10 MINStotal time: 25 mins
This creamy pasta is the perfect side to steak, salmon or even chicken.


  • 1.5 cups ditalini pasta, cooked
  • Spinach - 4 cups
  • Mushrooms - 8 oz - sliced
  • 3/4 cup half and half
  • 2 T olive oil
  • 1/2 T coarse sea salt
  • 1/2 cup Parmesan cheese, shredded
  • Pan Seared Steak


  1. Heat skillet and add oil 
  2. When skillet is hot, add mushrooms and saute for 3-5 minutes until browned
  3. Add half and half, salt and Parmesan - stirring frequently until cheese is melted and sauce begins to thicken
  4. Add spinach - it will wilt down quickly 
  5. Pour over cooked ditalini pasta and stir together
Created using The Recipes Generator

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