This Leftover Shredded Roast Beef Pasta is a quick and delicious dinner, made with your leftover beef, broccoli, parmesan cheese, and favorite type of pasta. 
How’s your week going so far? Hard to believe we’ve made it to the first week of September! Time is really flying. I’m really excited to share today’s new recipe with you because I feel like it’s the perfect blend of summer and fall. It’s packed with fresh broccoli and cheese. It’s tossed with extra-virgin olive oil and yet, it has a little bit of the fall flavor because of the leftover shredded roast beef. At least for me, everything roasted reminds me fall and winter season.
This shredded roast beef pasta is all about quick, easy, and healthy. Since this time of the year is super busy for almost all of us, having meals we can whip up in minutes is really good and also makes life easier.
This new recipe is for those of you that don’t know what to do with your leftover roast beef, chicken, turkey, pork, or lamb. There is nothing worse than wasting food so every time I have meat leftovers, I try to add them at the end of my recipe. Recently I made this Whole30 Pot Roast Recipe and had so much leftovers. I love to add leftover roast meat in soups, stews, pasta, and salad because it adds more flavor to the recipe from its cooking juices. Mmmmm… yummy!
This simple and quick recipe makes for a great, complete, and filling lunchbox meal, including your veggies, carbs, and protein. For the pasta, it doesn’t really matter which one you would like to us. What matters is if it is whole wheat because it will add more nutrients to your meal. This time I used farfalle pasta, commonly known as “bow-tie” pasta, but you can use your preferred type of pasta. For a side, I made this Easy Broccoli Salad Recipe in only a couple of minutes. Hope you enjoy it!
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Leftover Shredded Roast Beef Pasta
Ingredients
- 1 ½ cup uncooked farfalle pasta
- ½ cup chopped onion
- 2 tbsp olive oil
- 1 cup shredded cooked roast beef
- 1 cup chopped broccoli
- Salt and ground black pepper
- 1/2 cup grated parmesan cheese
- 1 tbsp green onions for garnishing
Instructions
- Cook pasta according to package directions.
- Meanwhile, in a large skillet, sauté onion in oil until tender.
- Add leftover roast beef and broccoli; heat through.
- Drain pasta and add to beef mixture. Stir in salt, pepper, and cheese.
- Garnish with green onions.
- Serve warm and enjoy!
Tips
- Make sure to use salted water to cook the salt in.
- Feel free to use any pasta type you have on hand.
- If you only have frozen broccoli, no need to thaw it before adding it to the skillet.
- To store: Keep the pasta in an airtight container for up to 3 to 4 days in the fridge. However, if your leftover roast beef has already been cooked and stored for a few days, the shelf life of this pasta will be shortened.
- To reheat: You can reheat the leftovers in the microwave or on the stovetop.
- To freeze: You can freeze leftovers in a freezer-safe container or bag for up to 3 months.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Tania says
Absolutely delicious!!! I also added loads of fresh basil amazing. Thank you.
Olivia says
Mm.. fresh basil is a great addition for this recipe 😉
Joyce Weaver says
These days I seldom cook, “just for myself”. But my leftover roast beef simply HAD to be used. Happily, I stumbled upon your recipe!
A FUN recipe! (Fun that is, except for scorching the onions and undercooking the pasta).
Rare is the fun recipe that is so simple, AND tasty!
Thank you for creating and sharing it.!
That rating is supposed to be 5 stars, but only 2 are showing up.
Olivia says
That’s a lot for your feedback. Happy you enjoyed this recipe!
Melissa Bonney says
Thanks so much for the recipe!
Tasty way to use up leftover roast beef, and very easy to make.
Can be “modified” so many ways too! Here’s one I made tonight:
After sautéing the beef and veggies, to the pan I added about a cup of defatted roast pan drippings, extra garlic and coarse black pepper and 2 tsp Worcestershire, then simmered about 10 minutes. Off the heat at the very last second splashed in about 1/3 cup heavy cream. Toss with the pasta and top each serving with grated cheese. Delicious!
Olivia says
Thanks for sharing your version of my recipe here. It sounds delicious 😉