Steak and Mushroom Pasta
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Steak and Mushroom Pasta

with TKTK and Chives


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

285 g

Top Sirloin Steak

170 g


(Contains Wheat)

113 mL


(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit(s)

Garlic, cloves

56 g

Yellow Onion, chopped

1 unit(s)

Beef Broth Concentrate

7 g


113 g


1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)


Nutrition Values

Calories780 kcal
Fat30 g
Saturated Fat18 g
Carbohydrate73 g
Sugar5 g
Dietary Fiber5 g
Protein50 g
Cholesterol160 mg
Sodium570 mg
Trans Fat0.5 g
Potassium950 mg
Calcium175 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.



Add 10 cups water and 2 tsp salt in a large pot (NOTE: Use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, quarter mushrooms. Thinly slice chives. Peel, then mince garlic. Cut bacon into 1/4-inch strips. Pat the steak dry with paper towels. Season with salt and pepper.


Toss mushrooms with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of oven, until golden-brown, 7-8 min. Add rigatoni to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl). Drain, then return to the same pot. Set aside, off heat.


While rigatoni cooks, heat a medium non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then steak. Sear until golden-brown,1-2 per side. Remove the pan from the heat and transfer the steak to another baking sheet. Bake in the top of the oven, until cooked to desired doneness, 5-8 min.


While steaks cook, re-heat the large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Using a slotted spoon, transfer to a paper towel-lined plate and set aside. Reserve 1 tbsp bacon fat (dbl for 4 ppl). Discard excess bacon fat.


Heat the same pan (with excess fat) over medium heat. When hot, add onions. Cook, stirring occasionally, until softened, 3-4 min. Sprinkle over flour. Cook, stirring often, until coated, 1 min. Add cream, broth concentrates and bring to a boil. Cook, stirring often, until thickened, 1 min. Remove the pan from the heat and add mushrooms and garlic.


Add half the Parmesan, reserved pasta water and cream sauce the pot with rigatoni. Stir to coat. Divide pasta between bowls. Slice steak. Top the pasta with steak, bacon and chives. Sprinkle over remaining Parmesan cheese.

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