Homemade spaghetti, zucchini noodles, roasted tomatoes and a Gorgonzola cream sauce. Topped with a beautifully seered steak.
We had guests for dinner last night, so naturally we went all out. Took out all the stops. Homemade spaghetti, fresh baked bread and serloin steaks cooked in our sous vide for over 12 hours. The steaks were so tender and juicy, they melted in our mouths.
Pasta tastes so good when made fresh. There is truly nothing better. This meal transported me back to Italy and brought back many great memories. The only issue with pasta is how heavy it is. The pasta I made was whole wheat. Healthier than using white flour, but I added some sautéed zoodles to the pasta to lighten it up. The combo coupled perfectly with the Gorgonzola sauce and roasted tomatoes.
If you need a recipe for homemade pasta, jump over to my previous post here.
Here is what you will need for the Gorgonzola sauce:
1 cup milk (milk alternatives like almond or cashew can be used)
3 egg yokes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/3 cup Gorgonzola cheese
With a wire whisk, combine all the ingredients in a sauce pan and summer on low. Stir often to prevent curddling of the cheese and milk. Cook until the sauce coats the back of a spoon.
Here is an important instruction. Once your pasta is cooked, rinse under hot water. Rinse well, to remove any starch. This will prevent the noodles from sticking to one another. Strain off excess water and toss in your sautéed zucchini noodles and a hand full of fresh basil, topping with a tablespoon of olive oil. The heat of the noodles will wilt the basil and add great flavor. I don’t add the Gorgonzola sauce to my noodles. I let my guests decide how much they want to dress it with. This also prevents the sauce from drying on the noodles. Believe me, it will change your world. You want to enjoy all the flavors individually.
Sun dried tomatoes are a great additive, but I prefer a little more freshness. To do so, I took cherry tomatoes and roasted them in the oven at 350 degrees for about 15 minutes. The tomatoes were added to the table in a separate dish to allow our guests to add them at their leisure.
Our steaks were cooked in a water bath with salt, pepper, dried garlic and butter. Seered in a hot cast iron skillet for a few seconds on both sides to produce a carmelized crust on the outside of the meat.
I prefer to top my steak and pasta with a balsamic glaze, but really it’s flavorful enough as is.
Give this recipe a try and tell me what you think!