1. Bring a large pot of salted water to a boil. Cook penne until al dente. Reserve ¼ cup pasta water, then
2. drain and set aside.
3. In a large frying pan, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until
4. soft. Add garlic and thyme and cook for 30 seconds.
5. Add mushrooms and a pinch of salt. Cook for 5-6 minutes until golden and tender. If needed, add a
6. splash of water or oil to help them brown.
7. Lower the heat slightly. Stir in Spur Pepper Sauce and Spur Mushroom Sauce. Add cream and mix to
8. combine. Simmer for 2 minutes until gently bubbling.
9. Add your leftover steak slices to the pan to warm through. Pour in the reserved pasta water to loosen the
10. sauce if needed.
11. Add lemon zest, lemon juice, and most of the chopped parsley. Taste and adjust salt and pepper. Add
12. more lemon juice if you like it punchier.
13. Toss in the cooked penne and mix until everything is well coated and silky.
14. Divide between bowls to serve, top with extra parsley and a sprinkle of Parmesan. For an extra flavour
15. punch add a drizzle of brown butter. Serve immediately.

Tips:

• ● If your steak is rare or medium-rare, slice it just before adding to the sauce, so it doesn’t overcook.
• ● Swap cream for a dollop of fat-free cottage cheese stirred through at the end for a lighter version.
• ● Add a handful of spinach in step 5 if you’d like some greens.