A few weeks ago, I posted the recipe for my Creamy Goat Cheese Pasta! I posted that pasta for vegetarians and as a base recipe for those that want to add their own proteins. This time, I wanted to add some meat and veggies! So, for this Creamy Steak Vegetable Radiatore recipe, I used steak, mushrooms, and sundried tomatoes.
My favorite thing about this creamy steak vegetable radiatore is the steak! I marinated the steak in brown sugar, brown sugar, Worcestershire sauce, and soy sauce! That’s one of my favorite marinades for steak besides the Kalbi marinade. I’ve mentioned before that I cannot stand steak that’s just seasoned with salt and pepper. Please note, that the pasta is phenomenal due to the delicious marinade on the steak! The marinade, in my opinion, is not optional.
How to make the creamy steak vegetable radiatore:
First off, if you haven’t read my post about the Creamy Goat Cheese Pasta, go read that one now before this one! I want to mention that I had saved some of this sauce from a few days ago. I wanted to make the pasta taste better so I added 1 tbsp butter, 1 cup of parmesan cheese, and 1/4 cup of reserved pasta water. If you have not made my recipe yet, follow the instructions and don’t add an additional 1/4 cup of pasta water. I added more pasta water due to the fact the sauce was in my fridge!
Also, I wanted to mention that I had grilled the steak on my grill pan for this recipe. If you do not have a grill pan, feel free to use your cast iron skillet or even bake your steak. If you don’t eat red meat period, then go for some rotisserie chicken. I love to add rotisserie chicken in my pasta recipes for nights that I don’t have time to do too much cooking.
Noteworthy: I do not recommend that you use crosscut shank. I’ve never used that cut of meat before, so I wasn’t aware that it takes so long to cook. Please read this article if you choose to use crosscut shank for this recipe.
How does vegetable radiatore taste?
Trader Joe’s Vegetable Radiatore tastes just like regular pasta. A lot of people use vegetable radiatore to make pasta salad! I’m not a fan of pasta salad, but I’m sure it works well in those recipes. You honestly can’t even tell the difference. If you have children that will complain about the color of the pasta, just use Banza’s Chickpea Pasta.
- 1 bag of Trader Joe’s Vegetable Radiatore
- 2 cups Heavy Cream
- 1 tbsp Ghee or Earth Balance Butter
- 1 tbsp All Purpose Flour
- 1/3 cup Chèvre with Honey Goat Cheese
- 1/4 cup Mozzarella Cheese
- 1 tbsp Garlic Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Paprika
- 1 tsp Herbs de Provence
- 1/4 cup of reserved Pasta Water
- 1 cup Grated Parmesan Romano Cheese
- 1 tbsp Earth Balance Butter
- 1/4 cup Sundried Tomatoes
- 1/4 cup Trader Joe’s Frozen Garlic Mushrooms
For The Steak:
- 1 Cross Cut Shank Steak (Or Steak Tips/Rib Eye)
- 2 tbsp Soy Sauce
- 2 tbsp Worchestershire Sauce
- 1 tbsp Brown Sugar
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tbsp Grape Seed Oil
- Boil your pasta according to instructions. Set the pasta aside and reserve 1/4 cup of the pasta water.
- Heat a pan to medium/high heat and add 1 tbsp of ghee. Allow the ghee to brown (NOT BURN) for 2 minutes. Then proceed to add 1 tbsp of All Purpose Flour. Mix this paste together well and allow the raw flour taste to cook out for 1 minute.
- Add your heavy cream and stir until the paste blends into the milk and it’s thick. Add 1/3 cup of the goat cheese and whisk. Once the cheese melts in the milk, add in your mozzarella cheese and parmesan cheese. Continue to whisk. Then add your spices.
- Continue stirring this sauce until it thickens. If the thick sauce is the texture that you enjoy, stop here and serve! If not, add a little bit of the pasta water until the desired texture. Add your pasta and 1 tbsp of Butter.
- Heat up your Frozen Garlic Mushrooms according to instructions on the package. Add in your sundried tomatoes + the oil from the sundried tomatoes as well. Continue to stir until the sauce covers the tomatoes and mushrooms.
- Turn the heat down to low and allow the pasta to simmer.
For The Steak:
- Begin by heating a grill pan over high heat. Add a tbsp of Grapeseed Oil. Let the grill pan preheat for at least 5 minutes.
- To a zip lock bag, add your soy sauce, Worcestershire sauce, brown sugar, and seasonings! Add your steak to the bag and shake well!
- Once your grill pan has heated, add your steak. Cook for 4 minutes on one side and 3 minutes on the other.
- Once done cooking, allow the steak to cool for 5-10 minutes before cutting. Add the steak to the pasta and enjoy!
- You do not have to use cross cut shank, that just happens to be the cut of steak that I had in the house at the moment. You can use any steak of choice! I DO NOT recommend using cross cut shank. If you have cross cut shank, follow the tips here to make the meat fall off the bone tender.
- Don’t want to use steak? Sub the steak for store bought rotisserie chicken.
- Don’t want to use so much cheese? You don’t have to use the Goat Cheese, it can just be the parmesan and mozzarella.
- Don’t have a TJ’s near by? Check your local grocery store for duplicate ingredients for the Radiatore or cop it from Amazon.
The post above contains affiliate links in which I will make a small profit from if you choose to make a purchase. Read more about this here.