If you like cheese, you’re going to love this recipe, Chef! Al dente fusilli pasta is coated in a homemade cheese sauce, then topped with buttery slices of NOMU Italian Rub-spiced beef and a parsley-infused cheese crumb. Finished with fresh parsley, toasted nuts, and sided with a sun-dried tomato & feta salad. Cheesy in the best possible way, Chef!
Cheesy Beef Schnitty Pasta
Cheesy Beef Schnitty Pasta
with a herb crumb & a fresh salad
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Almonds
- Beef
- Cake Flour
- Cheesy Crumb
- Danish-style Feta
- Free-Range Beef Schnitzel (without crumb)
- Fresh Parsley
- Fusili Pasta
- Grated Mozzarella & Cheddar Cheese
- Low Fat Fresh Milk
- NOMU Italian Rub
- Salad Leaves
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
CHOP-CHOP
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRUNCHY CRUMB
Return the pan to medium-high heat with 10g of butter and a drizzle of oil. Once melted, add the cheesy crumb and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and mix through ½ the chopped parsley. Set aside.
CHEESY SAUCE
Return the pan to medium heat with 10g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat. Toss through the cooked pasta and loosen with some pasta water if too thick.
SUN-DRIED TOMATO SALAD
In a bowl, toss together the shredded salad leaves, the drained feta, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
BUTTER-BASTED Beef
Place a clean pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season. Rest for 5 minutes before slicing and seasoning.
GATHER AROUND THE TABLE
Dish up the creamy pasta and top with the Beef slices and the cheesy crumb. Garnish with the remaining chopped parsley and the toasted nuts. Serve the fresh salad on the side.
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
CHOP-CHOP
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRUNCHY CRUMB
Return the pan to medium-high heat with 20g of butter and a drizzle of oil. Once melted, add the cheesy crumb and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and mix through ½ the chopped parsley. Set aside.
CHEESY SAUCE
Return the pan to medium heat with 20g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat. Toss through the cooked pasta and loosen with some pasta water if too thick.
SUN-DRIED TOMATO SALAD
In a bowl, toss together the shredded salad leaves, the drained feta, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
BUTTER-BASTED Beef
Place a clean pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season. Rest for 5 minutes before slicing and seasoning.
GATHER AROUND THE TABLE
Dish up the creamy pasta and top with the Beef slices and the cheesy crumb. Garnish with the remaining chopped parsley and the toasted nuts. Serve the fresh salad on the side.
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
CHOP-CHOP
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRUNCHY CRUMB
Return the pan to medium-high heat with 30g of butter and a drizzle of oil. Once melted, add the cheesy crumb and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and mix through ½ the chopped parsley. Set aside.
CHEESY SAUCE
Return the pan to medium heat with 30g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat. Toss through the cooked pasta and loosen with some pasta water if too thick.
SUN-DRIED TOMATO SALAD
In a bowl, toss together the shredded salad leaves, the drained feta, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
BUTTER-BASTED Beef
Place a clean pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season. You may need to do this step in batches. Rest for 5 minutes before slicing and seasoning.
GATHER AROUND THE TABLE
Dish up the creamy pasta and top with the Beef slices and the cheesy crumb. Garnish with the remaining chopped parsley and the toasted nuts. Serve the fresh salad on the side.
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
CHOP-CHOP
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRUNCHY CRUMB
Return the pan to medium-high heat with 40g of butter and a drizzle of oil. Once melted, add the cheesy crumb and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and mix through ½ the chopped parsley. Set aside.
CHEESY SAUCE
Return the pan to medium heat with 40g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat. Toss through the cooked pasta and loosen with some pasta water if too thick.
SUN-DRIED TOMATO SALAD
In a bowl, toss together the shredded salad leaves, the drained feta, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
BUTTER-BASTED Beef
Place a clean pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season. You may need to do this step in batches. Rest for 5 minutes before slicing and seasoning.
GATHER AROUND THE TABLE
Dish up the creamy pasta and top with the Beef slices and the cheesy crumb. Garnish with the remaining chopped parsley and the toasted nuts. Serve the fresh salad on the side.
Frequently Asked Questions
What is the preparation time for Cheesy Beef Schnitty Pasta?
The preparation time for Cheesy Beef Schnitty Pasta with a herb crumb & a fresh salad is between 25 and 40 minutes.
What is the total time required to make Cheesy Beef Schnitty Pasta with a herb crumb & a fresh salad?
The total time required to make Cheesy Beef Schnitty Pasta with a herb crumb & a fresh salad is between 35 and 50 minutes.
How many servings does Cheesy Beef Schnitty Pasta provide?
4 servings
What are the main ingredients in Cheesy Beef Schnitty Pasta?
Almonds, Beef, Cake Flour, Cheesy Crumb, Danish-style Feta, Free-Range Beef Schnitzel (without crumb), Fresh Parsley, Fusili Pasta, Grated Mozzarella & Cheddar Cheese, Low Fat Fresh Milk, NOMU Italian Rub, Salad Leaves, Sun-Dried Tomatoes
What is the nutritional information of Cheesy Beef Schnitty Pasta?
Calories: 973, Carbs: 101 grams, Fat: grams, Protein: 70.3 grams, Sugar: 12.9 grams, Salt: 854 grams
How do I prepare Cheesy Beef Schnitty Pasta?
GATHER AROUND THE TABLE: Dish up the creamy pasta and top with the beef slices and the cheesy crumb. Garnish with the remaining chopped parsley and the toasted nuts. Serve the fresh salad on the side. BUTTER-BASTED BEEF: Place a clean pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season. Rest for 5 minutes before slicing and seasoning. SUN-DRIED TOMATO SALAD: In a bowl, toss together the shredded salad leaves, the drained feta, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside. CHEESY SAUCE: Return the pan to medium heat with 20g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat. Toss through the cooked pasta and loosen with some pasta water if too thick. CRUNCHY CRUMB: Return the pan to medium-high heat with 20g of butter and a drizzle of oil. Once melted, add the cheesy crumb and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and mix through ½ the chopped parsley. Set aside. CHOP-CHOP: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. AL DENTE PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Cheesy Beef Schnitty Pasta?
Almonds, Beef, Cake Flour, Cheesy Crumb, Danish-style Feta, Free-Range Beef Schnitzel (without crumb), Fresh Parsley, Fusili Pasta, Grated Mozzarella & Cheddar Cheese, Low Fat Fresh Milk, NOMU Italian Rub, Salad Leaves, Sun-Dried Tomatoes
How many calories does Cheesy Beef Schnitty Pasta have?
973 calories
How much fat content does Cheesy Beef Schnitty Pasta have?
grams
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