Spaghetti with creamed spinach and eye fillet steak
I carb loaded today, so I figured why not have some more with some spaghetti.
I have great workmates. One friend made croissants yesterday (she’s a butter fiend), and she gave me one fresh out of the oven this morning. Another friend made coconut ice which is one of my all-time favourite confectionaries.
Yes, I’m spoilt.
Leftover sous vide eye fillet steak (thinly sliced)
Leftover caramelised onions
Cook the spaghetti in boiling water for 7 minutes.
Drain the spaghetti and rinse with cold water.
Put some olive oil in a cold skillet and turn the heat on to a low setting.
Add some sliced garlic to the oil and allow it to cook and release its flavour into the warm oil.
Add in the spaghetti and begin to warm it up with the caramelised onions.
Toss in the spinach leaves and allow the leaves to wilt.
Mix through a couple of teaspoons of dijon mustard and some cream.
Add in the sliced steak and some cherry tomatoes and keep cooking until the meat is warm.
For the first time in many years rather than buying Asian pasta, I bought some European pasta.
A simple meal tonight. I need to finish the leftover steak from last week. I also have some spinach left to finish too.
It’s an easy enough meal.
I boiled some water and cooked the spaghetti. After rinsing and draining the spaghetti I out it into a frying pan with some olive oil and butter and tossed it around a bit before adding in the spinach leaves to wilt. Add to the frying pan a dash of cream and a teaspoon of mustard for flavour and Bob’s your uncle. All I needed to do was toss through the thinly sliced steak, and dinner was ready.