Leftover Brisket Pasta with Mushrooms

Creamy, rich, smokey pasta dish full of the richness of beef brisket and mushrooms, and a creamy note to coat the pasta that makes it feel luxurious. The best way to use up your leftover smoked brisket meat.

Course Main Course

Cuisine American

Keyword brisket, brisket pasta, leftover brisket, mushrooms, pasta, smoked brisket

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 362kcal

Author Christina

Ingredients

12 oz pasta of choice
2 tbsp olive oil or butter
1 small onion finely diced
2 cloves garlic minced
8 oz mushrooms sliced (cremini, button, or mixed)
2 cups leftover cooked brisket chopped or shredded
1 cup beef broth or reserved brisket jus
½ tsp salt adjust to taste
¼ tsp black pepper
¼ tsp dried thyme or 1 tsp fresh
½ cup heavy cream
¼ cup grated Parmesan cheese plus extra for serving

Instructions

Bring a large pot of salted water to a boil.
Cook the pasta according to package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil or butter over medium heat. Add the diced onion and cook until soft and translucent, about 3–4 minutes.
Stir in the garlic and cook another minute.
Add the sliced mushrooms and sauté until browned and tender, about 5–7 minutes.
Stir in the chopped brisket. If it’s dry, add a splash of beef broth or brisket juices to rehydrate it. Cook for 3–4 minutes, allowing the flavors to blend.
Add the beef broth, thyme, salt, and pepper. Let the mixture simmer for another 3–5 minutes.
Stir in the heavy cream and bring to a low simmer. Let the sauce thicken slightly, then stir in the Parmesan cheese until melted and combined.
Add the cooked pasta to the skillet and toss to coat evenly. If the sauce seems too thick, stir in more beef stock until it reaches your desired consistency.

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