Steak and portobello mushrooms make a heart healthy pasta dish

My kindergartener loves mushrooms. I mean, he LOVES LOVES LOVES mushrooms, so I tend to use mushrooms in a lot of cooking because he’ll so willingly eat them. This dinner combines mushrooms, steak and spinach noodles.

My family eats a ton of pasta because it’s one of the foods my children consistently, happily eat. Noodle dishes are always a guaranteed win, and a great way to “hide” protein and veggies so my children will eat these things. I don’t enjoy whole-wheat or chickpea/lentil pastas, but you can use these substitutions if you want to.

Print Recipe

Steak and Portobello Mushroom Noodles

Total Time30

Servings: 4

Calories: 453kcal

Ingredients

12 ounces boneless sirloin steak
12 ounces portobello mushrooms
8 ounces spaghetti or linguine (I used green spinach linguine)
2 teaspoon olive oil
½ cup red wine
3 tablespoon soy sauce
3 tablespoon Worcestershire sauce
6 garlic cloves (minced)
1 teaspoon dried oregano
½ teaspoon dried basil
2 tablespoon fresh parsley

Instructions

Mix the olive oil, wine, soy sauce, Worcestershire, minced garlic, dried oregano and dried basil together in a dish.
Cut the sirloin and the portobello mushrooms both into thin strips. Add the beef and mushrooms to the bowl of marinade, making sure everything is well-coated. Cover the bowl with plastic wrap and let it sit in the fridge for 30 minutes.
Meanwhile, cook the pasta according to package directions and be sure to omit the salt.
Drain the beef and mushroom mixture, discarding most of the marinade. Spray a skillet or frying pan with nonstick spray and cook HALF the beef and mushrooms over medium-high heat until the beef is no longer pink. This is going to be bulky, so you'll need to cook the beef-and-mushroom mixture in two batches or, alternatively, use two skillets on two burners.
Once the first batch of beef is no longer pink, transfer the beef, the mushrooms, and any accumulated juices to a plate and throw the next batch of beef/mushroom mixture into the skillet.
Once both batches of beef and mushrooms have been cooked to the point of no more pinkness, add all of it back to the pan, including any accumulated juices, bring it all to a boil, and cook for 5 minutes to cook the moisture out of the mushrooms. Be sure to stir frequently!
Toss the cooked beef and mushroom mixture with the cooked pasta.
Sprinkle some fresh parsley over the top and serve with a side salad