Pasta with vegetables and fillet mignon

Pasta with vegetables and fillet steak: a quick and tasty recipe for those moments when you need a delicious lunch or dinner but don't want to spend hours in the kitchen. This recipe is inspired by a popular version of pasta with Mexican vegetables and cold cuts, but I decided to give it a personal touch, turning it into a light and delicious dish, perfect for the whole family.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Number of servings: 4

Ingredients you need:
- 500 g pasta (preferably penne or fusilli to hold the sauce)
- 400 g frozen Mexican vegetables (a mix of corn, bell peppers, carrots, and peas)
- 300 g fillet steak (you can also use chicken breast or turkey if you prefer)
- 3 cloves of garlic
- 150 ml tomato puree
- 4 tablespoons of olive oil (or vegetable oil)
- 6 fresh basil leaves (if you don't have them, you can use dried basil)
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving (optional)

Step-by-step instructions:

1. Boil the pasta: In a large pot, bring water to a boil. Add salt and cook the pasta according to the package instructions. Make sure to cook it al dente so that it retains its texture and doesn’t become too soft.

2. Prepare the fillet: In a large skillet, heat the oil over medium heat. Cut the fillet into cubes about 2 cm. When the oil is hot, add the fillet cubes and sauté for 3-4 minutes until golden and well browned. It’s essential not to overcrowd the pan, so the meat cooks evenly.

3. Add the garlic: Peel and finely chop the 3 cloves of garlic. Add them to the skillet and let them sauté for 2-3 minutes. You’ll smell the delicious aroma of garlic combining with the meat.

4. Incorporate the vegetables: Add the frozen vegetables to the skillet. Stir occasionally to ensure they thaw evenly. This step is crucial for achieving a pleasant texture. After about 5-7 minutes, the vegetables should be well cooked.

5. Prepare the sauce: In a small bowl, mix the tomato puree with 4 tablespoons of water. Pour the mixture over the vegetables and meat. Let the sauce simmer over medium heat for 5 minutes until it thickens slightly. Add salt and pepper to taste, then sprinkle the chopped basil for a fresh and aromatic flavor.

6. Combine the pasta with the sauce: When the pasta is cooked, drain it and add it directly to the skillet. Mix well so that the sauce perfectly blends with the pasta and the ingredients in the skillet. Here, you can decide how creamy you want your dish to be; you can add a little pasta cooking water if necessary.

7. Serve: Divide the pasta into plates and, for an extra flavor boost, sprinkle grated Parmesan on top. It’s a delicious combination, and the Parmesan will add a salty and umami note.

Practical tips:
- Choose fresh ingredients: If you have access to fresh vegetables, you can use bell peppers, zucchini, and diced carrots. This will add extra texture and flavor to the dish.
- Vary the protein: If you don’t have fillet steak, you can use chicken breast, turkey, or even tofu for a vegetarian option. Cutting the meat into small cubes helps it cook evenly.
- Add a splash of extra flavor: Add spices like paprika or chili pepper if you like spicy food. These will add depth to the flavor.

Nutritional benefits:
This pasta recipe is not only tasty but also nutritious. Fillet steak provides an excellent source of lean protein, and frozen vegetables are packed with vitamins and minerals. Olive oil brings healthy fats, and basil is rich in antioxidants.

Frequently asked questions:
- Can I use whole grain pasta? Absolutely! Whole grain pasta is a healthier option, rich in fiber.
- What type of vegetables can I add? You can add any vegetables you like or have on hand, such as broccoli, asparagus, or even mushrooms.
- How can I turn this recipe into a vegetarian dish? Replace the fillet with tofu or tempeh and use soy sauce or tamari for an umami flavor.

Personal story:
This pasta recipe with vegetables and fillet steak quickly became my family’s favorite. When I cooked it for the first time, my kids were thrilled by the vibrant colors of the vegetables and asked for a second serving! Since then, I’ve made it countless times, experimenting with different vegetables and spices, and every variation has been just as delicious.

I encourage you to try this pasta recipe with vegetables and fillet steak tonight. It’s quick, tasty, and perfect for a family dinner. Bon appétit!

 Ingredients: 500 g pasta, 400 g frozen Mexican vegetables, 300 g fillet steak, 3 cloves of garlic, 150 ml broth, 4 tablespoons of oil, 6 fresh basil leaves, salt, pepper

 Tags:  paste vegetables muscle file