Steak Gorgonzola-Alfredo with Roasted Mushrooms, Spinach Pasta

Ingredients:

For the Pasta:
12 oz (340g) fettuccine or your favorite pasta
Salt for the pasta water

For the Steak:
1 lb (450g) steak (sirloin, ribeye, or filet mignon)
Salt and pepper to taste
1 tbsp olive oil
1 tbsp butter

For the Gorgonzola-Alfredo Sauce:
1 1/2 cups (360ml) heavy cream
1/2 cup (50g) grated Parmesan cheese
1/2 cup (60g) Gorgonzola cheese, crumbled
2 cloves garlic, minced
Salt and pepper to taste

For the Roasted Mushrooms:
1 cup mushrooms, sliced (button or cremini)
1 tbsp olive oil
Salt and pepper to taste

For the Spinach:
2 cups fresh spinach leaves
1 tbsp olive oil
Salt and pepper to taste

How to Make Steak Gorgonzola-Alfredo with Roasted Mushrooms, Spinach, and Pasta:

Step 1: Cook the Pasta:
Boil a large pot of salted water and cook the pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

Step 2: Roast the Mushrooms:
Preheat your oven to 400°F (200°C). Toss the sliced mushrooms with olive oil, salt, and pepper.
Spread them on a baking sheet and roast for 15-20 minutes until golden and tender. Set aside.

Step 3: Cook the Steak:
Season the steak with salt and pepper.
Heat olive oil and butter in a skillet over medium-high heat. Sear the steak for 3-4 minutes on each side, depending on your desired doneness (internal temperature should reach 130°F/54°C for medium-rare).
Let the steak rest for 5 minutes, then slice it into thin strips.

Step 4: Sauté the Spinach:
In a separate skillet, heat olive oil over medium heat. Add the spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper, then set aside.

Step 5: Make the Gorgonzola-Alfredo Sauce:
In a saucepan, heat the heavy cream over medium heat until it begins to simmer.
Stir in the Parmesan, Gorgonzola, and garlic, whisking until the cheese melts and the sauce thickens. Season with salt and pepper.
If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

Step 6: Combine the Pasta and Sauce:
Add the cooked pasta to the Gorgonzola-Alfredo sauce, tossing to coat the noodles evenly.
Add a little pasta water if needed to achieve the desired consistency.

Step 7: Assemble the Dish:
Plate the pasta with a generous amount of sauce.
Top with sliced steak, roasted mushrooms, and sautéed spinach.

Garnish with extra Gorgonzola, Parmesan, or fresh herbs if desired.

Enjoy your Steak Gorgonzola-Alfredo Pasta—a creamy, savory, and indulgent dish that’s packed with flavor in every bite!