Marmite Pasta with Mushrooms
I learned how to make Marmite spaghetti after watching Nigella Kitchen. Whenever I have a low supply of fresh foods in the pantry, a quick one-dish meal like this marmite pasta is what I love to make. On this particular day, the only fresh food I have in the fridge are some leftover mushrooms, so I whipped up a plate of Marmite spaghetti with fresh mushrooms, making it a more interesting and balanced meal. Besides the mushrooms, the other ingredients are all dried (pasta, parsley, butter and Marmite) and what I have in my kitchen at all times. I especially love to use angel hair for “emergencies” like this because they are very thin pasta noodles which cooked in about 2 minutes, making this truly a fast and effortless meal.
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Marmite Pasta with Mushrooms Recipe
As a delicious finishing touch, you can add some freshly grated Parmesan cheese to serve.
Prep Time: 10 mins
Cook Time: 10 mins
- 2 servings (roughly 160g) pasta (I'm using angel hair)
- 50g unsalted butter
- 1 tsp dried parsley
- 2 tsp Marmite to taste
- 100 grams hon shimeiji mushrooms ends trimmed (can substitute with thinly sliced button mushrooms)
- 100 grams enoki mushrooms ends trimmed
- Cook the pasta in a pot of boiling, salted water, according to the packet instructions. Drain the pasta, reserving half a cup of the pasta water.
- In a small bowl, add Marmite and one tablespoon of pasta water, mixing thoroughly to dissolve.
- Melt butter in a heated pan. Add mushrooms and parsley. Saute for a few minutes until the mushrooms are cooked.
- Add Marmite mixture and drained pasta to the pan. Toss to coat evenly, adding a little of the reserved pasta water to amalgamate if required.
Credit: Base Marmite Spaghetti Recipe from Nigella Kitchen
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