Name: Leftover pâté pasta sauce
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2
Ingredients: 150 g spaghetti or tagliatelle; 20 g butter; 1/2 small onion ((finely chopped)); 1 clove garlic ((finely chopped)); 2 tbs leftover pate; 1 tbs sherry, white wine or lemon juice; 10 grapes ((cut into quarters))

Jump to Recipe Print Recipe

This leftover pâté pasta sauce is perfect for using up leftovers of delicious versatile pâté

Leftover Pâté Pasta

I was surprised to hear that pâté isn’t as popular as it once was. A lovely, tasty little savoury pick me up is a thick smear of pâtés on a thin and crispy cracker; perfect as a little morsel to be enjoyed before supper. It doesn’t have to be a cracker, though. A crispy baguette will do instead, maybe with a slice or two of tomato added? Or how about as the basis for a lunch of many parts: a smorgasbord of bread, pâté, cheese and salad is all that’s needed for a satisfying meal.

A tub with some crackers, is a great addition to a convivial plate of crudités, crisps and dips for an easy meal at the start, or end, of an evening out for all ages, especially when accompanied by a bottle of good wine. It is one of those grazing meals, best to be enjoyed slowly and in good company. Set the food out and let everyone help themselves.

The younger generation are really not pâté fans, but it’s an easy habit to establish. I can remember buying thick slabs of chunky pâté de campagne and rich pâté de foie in the weekly market in France, but now all we have to do is drop a tub or two into our supermarket shop.

The range from from Castle MacLellan, who with 30 years of pâté heritage want to get everyone eating more pâté, comes in five different flavours: chicken liver, smoked salmon , oven roasted mushroom and Rannoch smoked duck pâtés, as well as luxury Orkney crab terrine. All are made from the finest Scottish ingredients and will keep for a good few weeks in the fridge, making them an ideal stand by to keep on hand.

We liked the rich, smooth and flavourful chicken liver; it really harked back to the pâté de foie of my youth. The smoked salmon is a light fish alternative that we though works particularly well on a cracker with some white wine.

Oven roasted mushroom gives an option for vegetarians that’s savoury and full of umami. To our palate, the flavours of the leftover pâté pasta really burst through with a sprinkle of salt on top. Finally there are the luxurious treats: Rannoch smoked duck and Orkney crab terrine, both showing the best of these richly flavoured ingredients.

If you liked this, you may also like my Speedy Spaghetti

The Castle MacLellan pâtés are available from most supermarkets at around £1.50 a tub. The company is part of the Kavli group, owned by the Kavli Trust, who plough their profits back into good causes, both in the UK and further afield.

Pâté can also not only be eaten as is, but also used as a cooking ingredient. Here we’ve used it to make a pasta sauce; not one of those thick, blanket-like sauces that smother all, but a lighter flavoursome covering for each strand of spaghetti or tagliatelle.

If you loved this pasta, then you should try my Salmon Pasta and BLT Pasta Salad also!

4.93 from 13 votes

Leftover pâté pasta sauce

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

This leftover pâté pasta sauce is perfect for using up leftovers of delicious versatile pâté. Pâté is delicious on bread or a cracker, but it's also a versatile ingredient. Here, we've used it for a rich, flavourful but quick pâté pasta.

Course: Main, Pasta

Cuisine: British

Keyword: leftover pâté pasta, pate

Servings: 2

Calories: 412 kcal

Author: Helen Best-Shaw

Ingredients

150 g spaghetti or tagliatelle
20 g butter
1/2 small onion (finely chopped)
1 clove garlic (finely chopped)
2 tbs leftover pate
1 tbs sherry, white wine or lemon juice
10 grapes (cut into quarters)

Instructions

Cook the pasta in a large pan of boiling water, as per the packet instructions. When it is almost cooked scoop out a cup of the pasta cooking water and reserve.
Whilst the pasta is cooking, place the butter into a frying pan and gently sauté the onion and garlic.
Once soft, add the pate and stir until it is melted. Add the sherry, wine or lemon juice and the grapes. Stir. Pour in enough of the pasta coking water to make a coating sauce.
Season to taste.
Toss the pasta in the pate sauce and serve immediately.

Recipe Notes

To make this recipe gluten free, use gluten free pasta
This recipe is 14 Weight Watchers Smart Points per portion

Nutrition Facts

Leftover pâté pasta sauce

Amount Per Serving

Calories 412 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 6g 30%

Cholesterol 31mg 10%

Sodium 88mg 4%

Potassium 240mg 7%

Total Carbohydrates 62g 21%

Dietary Fiber 2g 8%

Sugars 6g

Protein 13g 26%

Vitamin A 5%

Vitamin C 3.1%

Calcium 1.6%

Iron 7%

* Percent Daily Values are based on a 2000 calorie diet.

7 more ideas for pâté

Leftover pâté can be frozen. Just defrost properly in the fridge before eating.

Pâté on melba toast or a savoury cracker is a great canape for an impromptu party. No tricky preparation needed.

Or, for something different, and low carb, how about serving it on slices of cucumber?

Serve this leftover pâté pasta with some quick pickles for a welcome crunch

The most important thing: spread it thickly and enjoy

Make this left over pâté pasta

Use a good fish pate to enrich a fish pie, or as the base for a risotto

Recipe for leftover pâté pasta commissioned by Castle MacLellan. All opinions our own.