Still got that tub of pate lurking in the back of the fridge from Christmas, or are you just looking for something quick to make for a midweek dinner? Use leftover pate for a luxurious tasting but so easy to make meal.

We do like a slab of pate with some crusty bread in this house, but sometimes there is too much (I know, really, too much pate) and there’s a limit to how much I want to spoil the cats with some good paté. So if you have had enough of bread or crackers with paté, how about using the pate as the base of a pasta sauce?

Ingredients

  • paté
  • pasta
  • onion
  • butter

See the recipe card for quantities.

Instructions

Cook the pasta in a large pan of boiling water, as per the packet instructions.  

When the pasta is almost cooked, scoop out a cup of the pasta cooking water and keep it aside.

Whilst the pasta is cooking, place the butter into a pan and sauté the onion.

Once soft, add the pate and stir until it is melted.  

Add enough of the pasta coking water to make a coating sauce.

Toss the pasta in the pate sauce and serve immediately.

Leftover Pate Pasta

Leftover pate pasta sauce is perfect for using up leftovers. Here, we've used it for a a rich, flavourful and quick pasta dish
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 2

Ingredients
  

  • 150 g pasta
  • 20 g butter
  • 1 small onion
  • 2 tbs leftover pate

Instructions
 

  • Cook the pasta in a large pan of boiling water, as per the packet instructions.
  • When the pasta is almost cooked, scoop out a cup of the pasta cooking water and keep aside.
  • Whilst the pasta is cooking, place the butter into a pan and sauté the onion.
Once soft, add the pate and stir until it is melted.
  • Add enough of the pasta coking water to make a coating sauce.
  • Toss the pasta in the pate sauce and serve immediately.
Keyword leftover, leftover pate, pasta, pate

Pin the image below to save for future midweek meals

Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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