Balsamic steak and blue cheese pasta
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Balsamic steak and blue cheese pasta
An unctuous combination of seared steak and a creamy, low-fat blue cheese sauce tossed with pasta, spinach and caramelised onions – perfect for Friday nights
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
599Kcal
Fat
24gr
Saturates
10gr
Carbs
62gr
Sugars
8gr
Fibre
5gr
Protein
31gr
Salt
1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 tbsp balsamic vinegar
- 3 tsp olive oil
- ¾ tsp garlic granules
- 1 x 225g rump steak, trimmed
- 1 red onion, sliced
- 125g wholewheat or regular tagliatelle
- 1½ tbsp cornflour
- 225ml oat or almond milk (or dairy milk)
- 50g blue cheese, such as St Agur, crumbled
- 200g young spinach
Step by step
Waste not
Try adding leftover blue cheese to a batch of cheese scones, or mash it into soft butter then freeze as a log, ready to slice onto seared steaks or pork chops.
- Combine the vinegar, 2 teaspoons of oil, ½ teaspoon garlic granules and seasoning then turn the steak in the mixture and leave to marinate while you continue.
- Fry the red onion in 1 teaspoon of oil in a frying pan over a medium heat until lightly caramelised then remove to a plate.
- Cook the tagliatelle in boiling salted water following pack instructions, until tender.
- Lift the steak from the marinade, shaking off the excess then fry for 2-3 minutes or until cooked to your liking. Meanwhile, combine the cornflour and 1⁄4 teaspoon garlic granules in a jug and gradually blend in the milk.
- When the steak is cooked, set aside with the onions to rest for a couple of minutes before slicing, and wipe out the pan. Pour the cornflour mixture into the pan and whisk until thickened, then stir in most of the blue cheese and season generously with freshly ground pepper.
- Add the spinach to the pasta until just wilted, then drain both into a colander. Mix through the blue cheese sauce, adding the caramelised onions, then divide between warmed bowls. Slice the steak thinly and put on top of the pasta. Scatter over the rest of the blue cheese and serve.
