Creamy Mustard Mushroom Pasta with Rib Eye

Ingredients

FOR FRESH PASTA

1 cup cake wheat flour

1 cup semolina

3 egg

MASHROOM SAUCE

100g portabellini mushrooms, halved

4 Tbsp Salted Butter

1 cup cream

2 garlic cloves, chopped

2 Thyme sprigs

Salt & Pepper to taste

Chunky Avocado salsa

2 Avocados, diced

1 cup cherry tomatoes, halved

handful fresh coriander, chopped

2 Tbsp Basil pesto

1 lime, squeezed

Salt & Pepper to taste

FOR SAUCE

1 Tbsp oil

200g portobello mushrooms, halved

1 Tbsp grain mustard

1 Tbsp crushed garlic

2 Tbsp parsley, chopped

200ml cream

50ml chicken stock

1 onion, chopped

Handful cherry tomatoes, halved

Salt & Pepper

FOR STEAK

1 tsp oil

2 Tbsp butter

3 thyme sprigs

500g rib eye

Salt & Pepper

Directions 

PASTA

Combine semolina and flour on a countertop

Create a well in the middle of the flour and break eggs into the well

Combine flour and eggs with your hands until dough starts forming.

Knead dough until a smooth ball created and rest for at least 30 minutes

Roll out pasta using a pasta machine starting on the highest level and gradually move to the lowest level, roll put the pasta on each level at least twice

Using a pasta cutter or a knife, cut into the shape you desire

FOR CREAMY MUSTARD MUSHROOM SAUCE

Heat oil in a pan, Sauté onion, mushrooms and garlic for 5 minutes

Deglaze the pan with chicken stock and let reduce for 5 minutes

Stir in cream, mustard, tomatoes and a handful of parsley, then leave to simmer until thick.

Set aside

Cook pasta in salted boiling water for 90 seconds, remove and add to creamy mustard mushroom sauce

Serve with a Rib eye steak cooked to your liking and garnish with parsley