Roasted Red Pepper Steak Linguine

with spinach and Parmesan

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

No muss, no fuss, no drama… that's how you like your dinners. We know, we understand; sometimes the love of the art of cooking just has to be replaced with “I want something delicious, fast and easy.” Tangy roasted red pepper combines with another distinct tang, tomato, and with the cream cheese and Parmesan, becomes a restaurant- level sauce you make in less time than it takes to say “I want something delicious, fast and easy.” (Okay, maybe not that fast.)

In Your Box (serves 2)

  • 1 Shallot
  • Info
    1 oz. Grated Parmesan
  • Info
    4 Tbsp. Roasted Red Pepper Pesto
  • 1 Tbsp. Tomato Paste
  • 2 oz. Baby Spinach
  • Info
    1 oz. Light Cream Cheese
  • Info
    5 oz. Linguine
  • 10 oz. Steak Strips

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Medium Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside. While pasta cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Peel and halve shallot. Slice thinly. Separate steak strips into a single layer and pat dry. Season with ¼ tsp. salt and a pinch of pepper.

  • 3

    Start the Sauce

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shallots to hot pan and stir occasionally until softened, 1-2 minutes. Add steak strips and stir occasionally until no pink remains on steak, 4-6 minutes.

  • 4

    Finish the Sauce

    Add tomato paste, ½ cup pasta cooking water, red pepper pesto, cream cheese, and ½ tsp. salt to pan. Thoroughly combine, then bring to a simmer. Once simmering, stir occasionally until thickened, 3-5 minutes. Stir in pasta and spinach and cook until spinach is just wilted, 1-2 minutes. Remove from burner. Stir in Parmesan until combined. If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!

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