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This creamy steak pasta is a weeknight lifesaver that feels like a restaurant treat. It delivers all the richness and comfort of a classic Alfredo dish without the dairy or gluten. With a silky almond milk sauce infused with garlic and nutritional yeast, plus juicy pan-seared steak and tender pasta, it’s satisfying and customizable for any diet or craving.
I created this dish after struggling to find a creamy pasta that didn’t upset my stomach. Now it’s in my regular rotation and always a hit when guests come over.
- Sirloin steak: rich flavor and tender texture great for slicing
- Sea salt: enhances the meat’s natural flavor
- Black pepper: adds heat and balance
- Ghee or oil: perfect for searing without burning
- Gluten free pasta: holds up well in sauce look for one made with brown rice or quinoa
- Ghee or vegan butter: creates a silky base
- Onion: diced fine for a subtle sweet base
- Garlic: fresh cloves are key for depth
- Bone broth: adds umami and protein beef or chicken both work
- Almond milk: unsweetened for creaminess without overpowering flavor
- Salt and pepper: adjust to taste
- Red pepper flakes: a hint of spice to cut the richness
- Arrowroot starch: optional thickener for a glossy sauce
- Nutritional yeast: mimics parmesan flavor with no dairy
- Peas: add a pop of sweetness and color
- Chopped parsley: brings freshness to finish
Step-by-Step Instructions
- Season the Steak:
- Pat steak dry and season generously with sea salt and freshly ground black pepper. Let sit while preparing the pan to ensure even seasoning.
- Cook the Steak:
- Heat ghee in a skillet over medium high. Once shimmering, sear steak 4 to 6 minutes per side. Use a thermometer to reach 135 to 140 degrees for medium rare. Let rest under foil while finishing the pasta.
- Sauté the Aromatics:
- In a large wide skillet, heat ghee over medium. Add finely diced onion and minced garlic. Stir and cook 2 to 3 minutes until soft and translucent but not browned.
- Build the Sauce Base:
- Pour in broth, almond milk, salt, pepper, and red pepper flakes. Stir to combine and bring mixture to a boil over medium high heat.
- Simmer Pasta in Sauce:
- Add uncooked pasta straight into the liquid. Stir to coat and reduce heat to maintain a gentle simmer. Cook for 7 to 12 minutes until pasta is tender and sauce thickens. Stir often and add more milk if needed.
- Thicken the Sauce:
- If sauce is too thin, whisk arrowroot starch with water in a small bowl and stir into the pan. Let cook 1 more minute to activate thickening.
- Finish with Flavor:
- Stir in nutritional yeast and peas. Simmer 1 minute just until peas are heated. Taste and adjust seasoning as needed.
- Slice and Serve:
- Slice rested steak thinly across the grain. Plate pasta and top each serving with steak strips. Sprinkle with fresh parsley before serving.
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The almond milk sauce has become my go to even in non dairy meals. It’s creamy comforting and easier on the stomach. I remember the first time I served this at a dinner party everyone asked for seconds and no one guessed it was dairy free.
Storage Tips
Leftovers should be stored in an airtight container in the fridge for up to four days. Reheat gently on the stove with a splash of almond milk to loosen the sauce.
Ingredient Substitutions
You can swap steak with chicken or tofu for variety. Heavy cream can replace almond milk for a classic version and regular parmesan can sub in for nutritional yeast if you are not dairy free.
Serving Suggestions
Pair with garlic bread a crisp green salad and a glass of red wine. Garnish with extra parsley or shredded parmesan for added richness.
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Cultural Context
This recipe reimagines traditional Alfredo with a plant forward twist. Inspired by classic Italian American comfort food but adapted for today’s dietary needs it proves that creamy pasta can still be inclusive and flavorful.
Frequently Asked Questions About Recipes
- → Can I use regular pasta instead of gluten free?
Yes you can substitute any pasta you like if you're not following a gluten-free diet. Adjust cook time based on package directions.
- → What can I use instead of almond milk?
You can use other dairy-free options like oat or coconut milk or even regular dairy like heavy cream if preferred.
- → How do I make the sauce thicker?
If the sauce is too thin mix arrowroot starch with a bit of water and stir it in to thicken the sauce to your liking.
- → Can I make this dish ahead of time?
The pasta is best served fresh but leftovers can be stored in the fridge for up to 4 days and reheated gently before serving.
- → What can I serve with this dish?
Pair it with garlic bread a fresh salad or a glass of red wine for a complete and comforting meal.