Pasta with Leftover Roast Meat

Recently I found a post about using leftover roast meat.  It so happened that we had a roast beef earlier this week and then the next night we used the leftovers.  Below are my ideas to add to the challenge of what to do with leftover roast meat.

The kids enjoyed Donar Kebabs (which I forgot to photograph).  They basically got a wrap and added mayonnaise, meat and whatever other toppings they fancied before folding the wrap over and cooking in the toasted sandwich maker.  They added things like grated carrot, lettuce & creamed corn.

Since I haven’t found any Gluten free wraps that we particularly like I made up a gluten free pasta dish for my husband and I.  I simply cooked approximately 150g gluten free pasta in boiling water until tender.  Drain the water, return to low heat, add a tbsp oil (to stop pasta sticking to the bottom of the pan).  I added about a 1/4 chopped red capsicum (red pepper), 2 chopped mushrooms and about 4 slices of chopped roast meat; then cooked this for a few minutes.  You could add other vegetables as desired, I was keeping it very simple.  I then added 2 heaped tbsp whole egg mayonnaise (dairy & gluten free), a couple of tbsp almond milk and 2 tbsp tomato paste.  Stir to combine over the heat for 1 or 2 mins and then serve.  I didn’t actually measure anything so measurements are approximate apart from the tomato paste which comes in individual sachets that each contain 2 tablespoons.

In the past I often made meat fritters with leftover chopped roast meat.  Unfortunately I haven’t worked out a good gluten free & dairy free fritter batter yet.

How do you use leftover roast meat? Click on the link below to add your suggestions or to see what others have made for the leftover roast meat challenge.