Cutting back on your food waste and looking for ways to use that leftover beef? This simple and flavorful Beef and Mushroom Weeknight Pasta is quick to make, made with leftovers, and coated in a simple robust white wine sauce.
(Original post date June 8, 2017/ Post revised and edited September 1, 2020)
When times got hard a few years ago I had to sit down and evaluate where our money was going. I was surprised when I saw our overall grocery cost. That was when I realized how much we were wasting by not eating it and just throwing it away.
Like many of you, I hear the word leftovers and I cringe. Sorry but warmed-up meals just don’t hit the spot like freshly cooked ones. Right?
However, with a little creativity, you can turn that leftover cringe into a leftover drooling face by simply transforming the leftovers into different dishes. Trust me your family won’t even know it is “leftover night!” When you make dishes like Simple and Delicious Leftover Beef and Mushroom Weeknight Pasta.
How to Make Beef and Mushroom Weeknight Pasta
Start with the Sauce
Let’s face it the sauce makes the dish especially when we are talking pasta.
This make-ahead sauce is perfect for quick weeknight meals. Whether it is cooking with leftovers or completely from scratch. It pairs well with beef, chicken, or even seafood like shrimp or scallops.
Just like herbs many wines, brandies, whiskeys, and rum have bold stand-out flavors that get enhanced once they are cooked. Yes, the alcohol does cookout so I am not feeding my kids toxins. However, if you are against using any alcoholic beverages to cook with feel free to substitute with chicken or vegetable stock.
To make the sauce:
- In a large saucepan melt butter over medium-low heat and saute mushrooms and onion with a pinch of salt. Cook for 5 minutes stirring occasionally, or until onions are soft and mushrooms shrink to half their size.
- Stir in the tomato paste, add the white wine, and add thyme and rosemary.
- Bring it to a boil then reduce heat to low.
Complete the Beef and Mushroom Weeknight Pasta
- Make the pasta according to package directions but cook it a few minutes shy of the recommended cook time so you can finish cooking the pasta in the sauce.
- Stir in the shredded beef and veggie stock. If you want a bold beef flavor use beef stock.
- Once pasta is cooked add in the pasta and the pasta water. Cover and let cook for 5 minutes.
- Sprinkle with Parmesan cheese and chopped green onion and serve.
Leftover night does not have to be boring and cooking during the week does not have to be overwhelming and time-consuming. Let your creativity flow and make quick simple dishes your whole family will love, without breaking the bank.
Don’t believe me? Next time you have leftover beef give this Beef and Mushroom Weeknight Pasta a try and let your family be the judge.
Absolutely NOT! Use whatever pasta you have on hand, and cook it just a few minutes shy of what the package recommends, so you can finish cooking the pasta in the sauce.
Sure thing! You can keep it vegetarian or you can add another meat or seafood protein. I just prefer beef for this recipe, but you do you!
Yes, it can. How long it will keep depends on how old your leftover beef is. The USDA recommends consuming beef within 3-4 days after it has been cooked.
Other Recipes for Leftover Beef
Get Recipe For Beef and Mushroom Weeknight Pasta
Beef and Mushroom Weeknight Pasta
Ingredients
- ½ lb Dried Pasta Any kind will do
- 2 tbsp butter no salt
- 6 crimini mushrooms sliced
- 1 small onion
- ½ tsp salt
- 1 tbsp tomato paste
- ½ cup white wine
- 2 tsp dried thyme
- 1 tsp dried rosemary
- ½ cup leftover shredded beef
- 1 cup veggie stock
- 1 cup pasta water reserved from when you make your pasta
- ¼ cup Parmesan Cheese grated
Instructions
- Make the pasta according to package directions but cook it a few minutes shy of the recommended cook time so you can finish cooking the pasta in the sauce.
- In a large saucepan melt butter over medium-low heat and saute mushrooms and onion with a pinch of salt. Cook for 5 minutes stirring occasionally, or until onions are soft and mushrooms shrink to half their size.
- Stir in the tomato paste, add the white wine, and add thyme and rosemary. Bring it to a boil then reduce heat to low.
- Stir in the shredded beef and veggie stock.
- Once pasta is cooked add in the pasta and the pasta water. Cover and let cook for 5 minutes.
- Sprinkle with parmesan cheese and chopped green onion and serve.
Notes
Nutrition
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