St. Pat'S Pasta Recipe

Name: St. Pat'S Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon canola oil; 1/4 cup carrot, cut in 1/4-inch dice; 1 cup green cabbage, diced in 1-inch dice; 1 tablespoon shallot, minced; 1 teaspoon garlic, minced; 2 cups corned beef, cooked, shredded (about 3/4 lb.); 1 teaspoon black pepper, freshly cracked; 1 lb linguine; 1/4 cup dry white wine; 1 1/2 cups heavy cream; 1 1/2 cups half-and-half; 1 tablespoon Dijon mustard; 1 tablespoon whole grain mustard; 1 tablespoon prepared horseradish; 2 cups irish white cheddar cheese, grated or 2 cups extra sharp white cheddar cheese; 3/4 cup fresh frozen peas, may be used do not use canned; 1/4 cup parmesan cheese, grated

Servings: persons

2 tablespoons unsalted butter
1 tablespoon canola oil
1/4 cup carrot, cut in 1/4-inch dice
1 cup green cabbage, diced in 1-inch dice
1 tablespoon shallot, minced
1 teaspoon garlic, minced
2 cups corned beef, cooked, shredded (about 3/4 lb.)
1 teaspoon black pepper, freshly cracked
1 lb linguine
1/4 cup dry white wine
1 1/2 cups heavy cream
1 1/2 cups half-and-half
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon prepared horseradish
2 cups irish white cheddar cheese, grated or 2 cups extra sharp white cheddar cheese
3/4 cup fresh frozen peas, may be used do not use canned
1/4 cup parmesan cheese, grated

1
In a large skillet over medium-high heat, melt the butter in the oil. Add the carrots and cabbage and cook, stirring occasionally, until just tender and the cabbage starts to brown, about 20 minutes.
2
Stir in the shallots and garlic and cook for 3-4 minutes. Add the corned beef and pepper and cook until the beef starts to crisp, about 10 minutes.
3
Meanwhile, bring a large pot of salted water to a boil. Cook the linguine al dente, according to the package directions. Drain.
4
Stir into the corned beef mixture, the white wine, and scrape up any browned bits. Add the cream, half-and-half, both mustards, and horseradish. Simmer until the sauce had thickened a bit, about 5 minutes.
5
Stir in the cheddar and adjust the seasonings as needed. Stir in the peas and linguine, then transfer to a serving dish.
6
Garnish with the Parmesan and serve immediately with the linguine.

995

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 tablespoon canola oil, 1/4 cup carrot, cut in 1/4-inch dice, 1 cup green cabbage, diced in 1-inch dice, and more.

Yes, St. Pat'S Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

St. Pat'S Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions