Leftover Steak Pasta (Gluten-Free)

White bowl with gluten-free noodles, steak, leeks, and carrots with toppings behind it.

Leftover Steak Pasta (Gluten-Free)

Ready in 30 minutes, this leftover steak pasta has bites of tender steak, sweet maple carrots, and savory sun-dried tomatoes for an easy high-protein dinner.

Course dinner

Cuisine American

Keyword gluten free dinner,

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 417kcal

Author Shelby Stover

Ingredients

For the pasta

3 cloves Garlic minced
2 Carrots peeled and chopped
1 tablespoon Avocado oil
1 tablespoon Maple syrup
1 inch Leek sliced
⅓ cup Sundried tomatoes
2 tablespoons Balsamic Vinegar
10 ounces Steak cooked and sliced
2.5 cups Gluten-free Pasta
Salt and pepper to taste

For the sauce

2 tablespoons Balsamic vinegar
½ cup Broth beef or chicken
2 tablespoons Maple syrup

Instructions

Boil the water and begin to cook pasta according to the package directions.
Heat a skillet over medium high heat and add the avocado oil and garlic. Let the garlic sizzle a bit.
Add in the carrots, salt, and pepper along with 1 tablespoon each of balsamic vinegar and maple syrup. Cook them for 3-5 minutes until they kind of candy together.
Reduce the heat in the pan to medium and add in the sundried tomatoes, leeks, and remaining sauce ingredients (broth, maple syrup, and balsamic vinegar). Cook for roughly 5 minutes so that all the flavors mix.
In the last 2 minutes of cooking, right before you drain the noodles, add the leftover steak in with the carrot mixture. Taste test and adjust the seasonings as needed.
Finally, portion the noodles and the steak mixture into bowl and top each bowl with fresh herbs, nutritional yeast, or red pepper flakes.

Video

Notes

Quick note: I recently revamped this recipe to taste even better. So, know that the images shown in the blog post to make it are slightly different.

Candy the carrots as much as you like. I personally leave a bit of liquid in the pan, but you can candy them fully until a bit charred on the outside if you like.

This recipe is perfect for cleaning out the fridge. Swap the carrots and sun-dried tomatoes for mushrooms, peppers, spinach, broccoli, or whatever needs using up.

You can either mix the gluten-free noodles into the pan and then portion them all into bowls or you can portion out the noodles and then the steak and sauce mixture over the top. If combining it all in the pan, try to only cook the noodles al dente as they''ll cook a bit further once mixed.

Nutrition