This is a great way to use up leftover corned beef for a cheap and fast dinner. My Dad came up with this recipe when I was really young and he made it all the time – except he liked it hot – so we always had it with a big glass of milk!
This is a great way to use up leftover corned beef if you are a bit sick of corned beef patties.
Corned Beef and Curried Egg Pasta
Creamy pasta tossed with corned beef and curried eggs — a flavorful, comforting dish with a spicy twist.
Course: LeftoversCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
20
minutesCalories
450
kcalTotal time
35
minutes
Cook Mode
Keep the screen of your device on
Ingredients
3 cups Corned Beef
6 Boiled eggs
500 gram Pasta
100 gram Butter
1/3 cups Plain flour
4 cups Milk
4 tbsp Curry powder -(we used 2 though more would add more flavour and colour)
Directions
- Bring salted water to the boil in large saucepan and add pasta. Cook for 12-15 minutes until tender.
- While pasta is cooking, in a medium saucepan add butter and melt over medium heat. Add flour an curry powder, using a whisk mix for 2-3 minutes.
- Slowly pour 1/2 cup of milk in at a time whisking each time to keep smooth. Continue until all milk is used.
- Still over the heat whisk until you have a nice thick sauce, you can increase the heat slightly if you need.
- Drain pasta, place in large serving bowl.
- Stir through curry white sauce and diced cornbeef.
- Peel boiled eggs and slice in half, gently stir through pasta and serve.
- Recipe Hints and Tips:
- Curried Egg Pasta is not suitable for freezing though can be kept in an airtight container for up to 3days.
- Try adding 1 tablespoon mustard powder as well as the curry powder.
I get what you’re saying, and yeah, those cases where people meet as adults can explain why the attraction happens.…