St. Patrick's Linguine Recipe

Name: St. Patrick's Linguine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter, unsalted; 1 tablespoon canola oil; ¼ cup small diced carrot; 1 cup diced cabbage; 1 tablespoon minced shallot; 1 teaspoon minced garlic; 2 cups cooked corned beef, sliced and shredded; 1 teaspoon freshly cracked black pepper; ¼ cup white wine; 1 ½ cups heavy cream; 1 ½ cups half-and-half; 1 tablespoon Dijon mustard; 1 tablespoon whole grain mustard; 1 tablespoon prepared horseradish; 2 cups grated irish white cheddar cheese or 2 cups extra-sharp white cheddar cheese; ¾ cup peas; 1 lb cooked linguine; ¼ cup grated parmesan cheese

Servings: persons

2 tablespoons butter, unsalted
1 tablespoon canola oil
¼ cup small diced carrot
1 cup diced cabbage
1 tablespoon minced shallot
1 teaspoon minced garlic
2 cups cooked corned beef, sliced and shredded
1 teaspoon freshly cracked black pepper
¼ cup white wine
1 ½ cups heavy cream
1 ½ cups half-and-half
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon prepared horseradish
2 cups grated irish white cheddar cheese or 2 cups extra-sharp white cheddar cheese
¾ cup peas
1 lb cooked linguine
¼ cup grated parmesan cheese

1
In a large saute pan over medium-high heat, add the butter and 1 tablespoon canola oil.
2
Add the carrots and cabbage and saute until they are just tender and the cabbage is starting to caramelize, about 20 minutes.
3
Stir in the shallots and garlic and saute 3 to 4 minutes longer.
4
Add the corned beef and black pepper and cook until the beef is starting to crisp, about 10 minutes.
5
Stir occasionally during this process.
6
Deglaze the pan with the white wine.
7
Add in the cream, half- and-half, the mustards and the horseradish.
8
Let simmer until the sauce has tightened up a bit, about 5 minutes.
9
Stir in the shredded cheese and adjust seasonings, as needed.
10
Stir in the peas and the pasta, then transfer into a serving dish.
11
Serve immediately garnished with the Parmesan.

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

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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 butter, unsalted, 1 tablespoon canola oil, ¼ cup small diced carrot, 1 cup diced cabbage, and more.

Yes, St. Patrick's Linguine 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. Patrick's Linguine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions