Fettuccine Alfredo with Black Angus steaks, mushrooms, and kale

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fettuccine Alfredo with Black Angus steaks, mushrooms, and kale

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Fettuccine Alfredo with Black Angus steaks, mushrooms, and kale

Soy-Free, No Added Sugar, Protein Plus

2 Servings, 1020 Calories/Serving

25–40 Minutes

Fettuccine Alfredo is one of the world’s most iconic pasta dishes—and it couldn't be easier to make. For a luscious, creamy sauce, we use four simple ingredients: flour, milk, Parmesan, and our garlic-herb blend. That’s it.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces Talluto’s fresh fettuccine (contains eggs)
  • 3 ounces organic cremini or other button mushrooms
  • 1 organic orange or other bell pepper
  • Sunbasket garlic-herb blend (granulated garlic - dried thyme - dried oregano)
  • Protein options:
  • 2 Black Angus New York strips (about 10 ounces each)
  • 2 Black Angus filet mignons (about 5 ounces each)
  • 2 organic boneless skinless chicken breasts (about 6 ounces each)
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 3 tablespoons grated Parmesan
  • 2 ounces organic baby kale or other leafy greens

Nutrition per serving

Calories 1020, Total Fat 52g (67% DV), Sat. Fat 17g (85% DV), Trans Fat 0g, Cholest. 190mg (63% DV), Sodium 310mg (13% DV), Total Carb. 75g (27% DV), Fiber 5g (18% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 63g
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the vegetables

Bring a medium sauce pot of generously salted water to a boil for the fettuccine. Separate the fettuccine so the noodles don’t clump together during cooking. 

  • Thinly slice the mushrooms.
  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper. 


Prep and cook your protein

  • Set aside half the garlic-herb blend for the vegetables.
  • Pat your protein dry with a paper towel; season generously with salt and pepper and half the garlic-herb blend.

In a large frying pan [large sauce pot] over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. 


For steaks:

Add the steaks and cook, turning frequently, until well browned and your desired doneness is reached. For medium-rare, that’s 4 to 6 minutes for New York strips and rib-eyes. 

Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ¼-inch-thick slices. Do not clean the pan. 


For chicken:

Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a cutting board to rest for 5 minutes. Cut the chicken into ¼-inch-thick slices. Do not clean the pan.  


While your protein is cooking, boil the fettuccine.


Cook the fettuccine

To the pot of boiling water, stir in the fettuccine and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the fettuccine, reserving ¼ cup [½ cup] pasta cooking water. Return the fettuccine to the pot; toss with about 1 tablespoon oil to keep the noodles from sticking. While the fettuccine is cooking, start the vegetables and sauce.


Start cooking the vegetables

In the same pan [pot] used for your protein, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Stir in the mushrooms, season with salt and pepper, and cook until starting to brown and soften, 1 to 2 minutes. Stir in the bell pepper and remaining garlic-herb blend and cook until the pepper starts to soften, 1 to 2 minutes.


Make the sauce; finish the dish

To the pan [pot] with the vegetables, whisk in the flour and cook, whisking constantly, until the flour mixture is golden and has a nutty fragrance, 2 to 3 minutes. Stir in the milk and reserved pasta cooking water, scraping up any browned bits from the bottom of the pan. Bring to a boil and cook, stirring constantly, until the sauce starts to thicken, 1 to 2 minutes, then stir in the Parmesan. 

Add the fettuccine and kale and toss to coat with the sauce. Add your protein and any accumulated juices and cook, stirring constantly, until the kale is just wilted and the protein and fettuccine are heated through, about 1 minute.


Transfer the fettuccine Alfredo to individual bowls and serve. 

Kids Can!
  • Fill a sauce pot with salted water for the fettuccine.
  • Separate the fettuccine.
  • Divide the garlic-herb blend in half.
  • Time the cooking.