The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Steak with Tomato & Black Garlic Pasta
Juicy free-range steaks sizzled till golden and juicy. Smoky black garlic, ripe plum tomatoes and sundried tomatoes form a sultry pasta sauce. Toss through rocket and fibre-rich brown rice pasta. A speedy steak and pasta meal in one.
Ready in 20
High protein
5 plants
Serving size
Ingredients
- 1 onion
- 4 black garlic cloves
- 1 handful of fresh flat-leaf parsley
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 110g baby tomatoes
- 40g rocket
- 2 bavette steaks
- 1 courgette
- 120g brown rice penne (Eggs)
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
Nutritional Information
Calories: 642
Protein: 43g
Carbs: 58g
Fat: 26g
Ingredients
- 1 onion (use half)
- 40g rocket (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 courgette (use half)
- 120g brown rice penne (use half) (Eggs)
- 1 bavette steak
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 4 black garlic cloves
- 110g baby tomatoes (use half)
- 1 tbsp aged balsamic vinegar (use half) (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
Nutritional Information
Calories: 645
Protein: 43g
Carbs: 58g
Fat: 26g
Steak with Tomato & Black Garlic Pasta
Juicy free-range steaks sizzled till golden and juicy. Smoky black garlic, ripe plum tomatoes and sundried tomatoes form a sultry pasta sauce. Toss through rocket and fibre-rich brown rice pasta. A speedy steak and pasta meal in one.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Heat a medium frying pan with 1 tbsp oil on medium-high heat. Season the steaks with sea salt and black pepper. Add the steaks and cook (as a guide: 3-4 mins on each side for medium-rare, or 5-6 mins for well done). Halfway through, add the whole tomatoes. Remove the steak from the pan and leave to rest before thinly slicing against the grain.
- Heat a large saucepan filled with salted boiling water on high heat. Add the penne and boil for 7-8 mins, until cooked, then drain, reserving 50ml of the pasta water.
- Finely slice the onion and dice the courgette into 1cm cubes. Reheat the tomato pan (with the tomatoes still in it) on medium-high heat. Add the onion and courgette and cook for 3-4 mins, until softened, then remove from the heat.
- Roughly chop the parsley and finely chop or crush the garlic. Add them to the pan along with the sun-dried tomato paste, vinegar, rocket and cooked pasta. Toss to combine, adding a splash of the pasta water if necessary to loosen the sauce.
- Stir in the sliced steak, season with sea salt and black pepper to taste, then serve in bowls and pour over any steak-resting juices.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.