Corned Beef and Brussels Spaghetti

Corned Beef and Brussels Spaghetti is a delicious way to turn your leftover corned beef into a whole new meal, so grab a fork and dig in! You can also grab leftover corned beef from the deli counter if you don’t have any leftovers on hand. This spaghetti recipe is way too good to only make after St. Patrick’s Day.

So grab and extra large Corned Beef, set your crock pot to go and grab yourself a few green beers – the leftovers are going to be amazing.

Spaghetti recipe with leftover corned beef and brussels sprouts

Corned Beef & Brussels Sprouts Spaghetti

We are totally obsessed with this leftover corned beef recipe! Our kids love it, we love it, it’s fairly healthy for you and it’s a delicious and easy way yo use up leftovers. Choosing whole wheat pasta wasn’t as much for the health benefits as it was for the nutty, tasty flavor that it brings to this pasta dish.

Of course, you can use regular spaghetti or any other long noodle pasta that you like, but do try this pasta dish with the whole wheat spaghetti if you can.

How To Make Corned Beef & Brussels Spaghetti

Start by cooking and draining the spaghetti so that’s ready to go for you. Next, in a skillet cook diced onion and garlic until tender, then pour in chicken broth and heavy cream to make a light sauce.

Add frozen or fresh shaved brussels sprouts to the skillet along with your leftover, diced corned beef. Now, if you don’t have leftover corned beef but still want to make this spaghetti recipe, just head to your deli counter and have them slice you some!

Corned Beef and brussels spaghetti in a skillet

This spaghetti dish is way too delicious to only have once a year after St. Patrick’s Day. We even freeze our leftover corned beef just so that we can pull it out to make this Corned Beef and Brussels Spaghetti when we have the urge.

If you’re not a brussels sprouts fan you can use other vegetables in this recipe, too. Leftover cabbage from St. Patrick’s Day dinner would be delicious! As would chopped broccoli, asparagus, peas or spinach.

Spaghetti recipe with corned beef and brussels sprouts

What Other Meat Can I Use In This Pasta Recipe?

If you don’t have leftover corned beef, and don’t want to hit up your deli counter, we’ve got other options! Or maybe you really just don’t like corned beef, but brussels sprouts are your thing…we’ve got you.

  • Ham
  • Pancetta/Bacon
  • Shredded Chicken or Turkey
  • Ground Pork or Beef
  • Cooked Shrimp
  • Tofu for a vegetarian option, just swap out the chicken broth for vegetable broth

Leftover corned beef recipe with spaghetti and brussels sprouts

So basically we’ve created a simple pasta recipe base with light cream and chicken broth, thickened with parmesan cheese that you can add whatever protein you like to. Obviously, we created this Corned Beef and Brussels Sprouts recipe to use with your leftover corned beef, but there are many other options.

Corned Beef and Brussels Spaghetti in a skillet from the top

Looking For More Leftover Corned Beef Recipes?

Leftover corned beef recipe with spaghetti and brussels sprouts

Corned Beef and Brussels Spaghetti

  • Author: Dan
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 Servings 1x

This delicious spaghetti recipe is one of our favorite ways to use up leftover corned beef from St. Patrick’s Day! If you don’t have leftovers, head to your deli counter and grab some sliced corned beef!



  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 2 teaspoons chopped garlic
  • 8 ounces frozen, shaved brussels sprouts (if using fresh add a few minutes to the cooking time)
  • 1/2 pound diced, leftover corned beef
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • Kosher salt and fresh black pepper to taste
  • 1/3 cup grated parmesan cheese
  • 8 ounces whole wheat spaghetti, cooked and drained


  1. Add the oil to a large skillet over medium heat. Add the onions and cook for 4-4 minutes until softened. Next add the garlic, stir and cook 1 minute longer.
  2. Add the frozen brussels sprouts and corned beef to the skillet and stir to combine with the onions. Cook for 3-4 minutes just to warm the brussels spouts and corned beef through, then pour in the chicken broth and heavy cream. Season the sauce with salt and black pepper to taste.
  3. Stir in the parmesan cheese and cooked spaghetti. Toss the spaghetti so that it’s completely coated in the sauce and let simmer for 5 minutes. Toss occasionally and let the sauce reduce as it cooks.
  4. Garnish with more parmesan cheese and fresh black pepper if desired.
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American


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