Marmite Pasta with Mushrooms
Sometimes when I’m very busy and very low in the supply of fresh foods in my fridge, a quick one-dish meal is what I can do best. On this particular day, the only fresh food I have in the fridge are some mushrooms, so I whipped up a plate of Marmite spaghetti with them. Besides the mushrooms, the other ingredients (dried pasta, dried parsley, butter and Marmite) are what I have in my kitchen all the time, so this is a truly no-fuss and simple meal for us. I especially love to use angel hair for “emergencies” like this because they are very thin pasta noodles which cooked in about 2 minutes. I call dishes like this and my pesto pasta, “almost instant noodles” but the healthier type. I learned how to make Marmite spaghetti after watching Nigella Kitchen and this has since became one of my favourite uses of Marmite.
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Credit: Base Marmite Spaghetti Recipe from Nigella Kitchen
- 2 servings (roughly 160g) dried angel hair
- 50g unsalted butter
- 1 tsp dried parsley
- 2 tsp Marmite, to taste
- hon shimeiji, ends trimmed (can also substitute with thinly sliced button mushrooms)
- enokitake, ends trimmed
1. Cook the spaghetti in a pot of boiling, salted water, according to the packet instructions. Drain the pasta, reserving half a cup of the pasta water.
2. In a small bowl, add Marmite and one tablespoon of pasta water, mixing thoroughly to dissolve.
3. Melt butter in a heated pan. Add mushrooms (hon shimeiji & enokitake) and parsley. Saute or stir fry for a few minutes until the mushrooms are cooked.
4. Add Marmite mixture and drained spaghetti to the pan. Toss to coat evenly, adding a little of the reserved pasta water to amalgamate if required.
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