I accidentally ordered more tubs of crap pate than I wanted and was wondering what I could do with them to ensure they got eaten. I occasionally make spaghetti in double cream, blue cheese and spinach sauce and this recipe is kind of based on it but using yogurt for extra tartness instead. It took me 15 minutes with the most time consuming and difficult bit being cooking the spaghetti. I urge you guys to give this a go. Other kinds of pate will also work well here, like salmon or mackerel or maybe flaked smoked salmon instead.
Ingredients:
500 ml yogurt mixed with same amount of water into a pourable consistency
1/2 tsp mustard powder
200 g crab pate
200 g fresh spinach
250 g spaghetti, cooked as per packet instructions
Salt and pepper, to taste
Juice of 1/2 lemon
2 handfuls fresh parsley, finely chopped, to garnish
Pour the yogurt into a pan deep enough to hold the liquid, plus the spaghetti later on. Bring to a simmer and add the mustard powder. Stir to combine.
Add the pate and stir in well to achieve an even consistency and bring back to a simmer.
Start adding handfuls of spinach one at a time. Ensure each handful wilts before adding the next.
Turn off the heat and stir in the cooked spaghetti.
Pour in the lemon juice and add the parsley, mixing both in. Season with salt and pepper to taste.
Divide into Tupperware and store in the fridge ready to take with you for lunches.
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