Corned Beef and Curried Egg Pasta

Corned Beef and Curried Egg Pasta


Servings 6
Time Needed Prep
Ingredients 7
Difficulty Easy

Rating (click to rate)

5.0 based on 1 rating.


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

Nutrition Information

Qty per
307g serve
Qty per
Energy 19448cal 6342cal
Protein 596g 194g
Fat (total) 344g 112g
 - saturated 88g 29g
Carbohydrate 3516g 1146g
 - sugars 176g 57g
Dietary Fibre 87g 28g
Sodium 44305mg 14447mg

Nutritional information does not include the following ingredients: Corned Beef

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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 | Stay at Home


  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.

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.
About Author

Lydia Williams

Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less

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