Creamy garlic steak pasta
A whole seared beef rump steak, rested and sliced, laid over tagliatelle in a creamy garlic and parmesan sauce. Looks like a restaurant plate, takes under thirty minutes.
Notable for: calcium, iron, B vitamins
Ingredients
- 700 gbeef rump steak, in one piece
- 400 gtagliatelle
- 20 gcrushed garlic
- 90 glow-fat cottage cheese
- 60 greduced-fat cream cheese
- 200 mlstandard milk
- 40 ggrated parmesan, grated
- 5 gdried mixed herbs
- 10 mlolive oil
Method
Cook the tagliatelle according to the packet instructions, then drain, reserving a cup of the cooking water, and set aside.
Pat the beef rump dry and season it well with salt and pepper, then sear it in a hot pan with the olive oil for 3 to 4 minutes on each side for medium, so it stays pink in the middle.
Lift the steak out onto a plate to rest for 5 minutes while you make the sauce, which also lets the browned bits left in the pan flavour it.
Add the garlic to the same pan and cook for 30 seconds. Meanwhile, blend the cottage cheese, cream cheese and milk together until completely smooth, then turn the heat down low and stir it into the pan until it comes together into a smooth sauce.
Stir the parmesan through the sauce until it melts in, then toss the tagliatelle through it, loosening with a splash of the reserved pasta water if it looks too thick.
Slice the rested steak thickly against the grain and lay it over the pasta, then scatter the mixed herbs over to finish.
Rest the steak before you slice it
Cutting into the steak straight off the heat lets all its juices run out onto the plate instead of staying in the meat. Five minutes resting is enough to keep it juicy, and it carries on cooking gently in that time too.
Storage
Best eaten the day it's made, since the steak toughens and the sauce can split on reheating.
If there is leftover pasta and sauce, reheat that gently and add the steak in cold slices at the end rather than back into a hot pan.
Cost per serving is indicative, based on New Zealand supermarket prices as at September 2026. Batch prices your own week against your own store on the day. Nutrition figures, including calories, are estimates rather than label readings, so always check the packet if you have an allergy. "Notable for" reflects well-established qualities of the ingredients used, not a lab measurement of this exact dish.