Corned Beef and Curried Egg Pasta

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  • Corned Beef and Curried Egg Pasta

Corned Beef and Curried Egg Pasta 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…

Corned Beef and Curried Egg Pasta

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.

serves
6
time needed
prep cook
ingredients
7
difficulty
Easy
rating (click to rate)
5.0 based on 1 rating, click to rate

Ingredients

  • 3 cups Corned Beef
  • 6 Boiled Eggs
  • 500 grams Pasta
  • 100 grams Butter
  • 1/3 cup Plain Flour
  • 4 cups Milk
  • 4 tbsp Curry Powder (we used 2 though more would add more flavour and colour)


Method

  1. Bring salted water to the boil in large saucepan and add pasta. Cook for 12-15 minutes until tender.
  2. 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.
  3. Slowly pour 1/2 cup of milk in at a time whisking each time to keep smooth. Continue until all milk is used.
  4. Still over the heat whisk until you have a nice thick sauce, you can increase the heat slightly if you need.
  5. Drain pasta, place in large serving bowl.
  6. Stir through curry white sauce and diced cornbeef.
  7. Peel boiled eggs and slice in half, gently stir through pasta and serve.

Notes

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.

 

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