Marmite Pasta is the unlikely combination the world never knew it needed. Love it or hate it, it's happened. And boy it's delicious.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
- 7oz / 200g Spaghetti
- 3.5oz / 100g Button Mushrooms, sliced
- 2 heaped tbsp Unsalted Butter
- 1 tsp Marmite (or to taste)
- 1 clove Garlic, minced
- good sprinkle of Fresh Parsley, finely diced
- Parmesan Cheese, finely grated (to taste)
- Black Pepper (to taste)
- Olive Oil, for frying
Pop your Spaghetti in salted boiling water and cook according to packet instruction. Drain when ready, reserving a cup of pasta water.
Fry your Mushrooms in a little Olive Oil over medium heat until browned and soft. Add your Garlic and fry a little longer until it just starts to brown.
Melt in your Butter and add your Marmite.
Turn heat to low.
Stir in your Spaghetti using your pasta water to thin out as needed. You won't need much, a few tbsp max.
Sprinkle in your Parsley and Black Pepper. Mix everything in the pan, ensuring all the sauce is soaked up and all the Spaghetti is covered.
Serve hot with plenty of Parmesan sprinkled on top.
a) Salt - You'll see that I don't add any salt in this recipe apart from the season the spaghetti. Parmesan and Marmite are already very salty, so in my opinion no further salt is needed. However, season to preference if you'd prefer more salt.
b) Vegemite - Vegemite can easily be replaced in this recipe, however it is much thicker than Marmite. For this reason I would add the pasta water before you add the pasta, to ensure the sauce is smooth and can easily be blended.
c) Calories - Based on using 1 tsp olive oil, 2 tbsp of parmesan and 1 tsp of marmite.
Calories: 249kcal | Carbohydrates: 29.27g | Protein: 8.86g | Fat: 12.08g | Saturated Fat: 6g | Polyunsaturated Fat: 0.89g | Monounsaturated Fat: 4.31g | Trans Fat: 0.05g | Cholesterol: 19mg | Sodium: 160mg | Potassium: 237mg | Fiber: 5.1g | Sugar: 1.81g | Vitamin A: 950IU | Vitamin C: 4.1mg | Calcium: 70mg | Iron: 1.6mg