Description
A deliciously easy Marmite Mushroom Pasta recipe: a rich, savory, and umami-packed pasta dish with earthy mushrooms and a creamy sauce, all made in just 20 minutes.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 white onion, diced
- Salt and pepper, to taste (keep salt minimal due to Marmite)
- 200g mixed mushrooms, sliced
- 1 tablespoon plain flour
- 1/2 teaspoon dried thyme
- 1/2 tablespoon Marmite
- 250ml vegetable or mushroom stock
- 150ml double cream
- 20g Pecorino cheese, grated
- 300g farfalle pasta
Instructions
- Sauté the onion: Heat olive oil in a large pan over medium heat. Add the diced onion and sauté for 5–6 minutes until soft and translucent.
- Cook the mushrooms: Add garlic and mushrooms. Increase heat to high and cook until mushrooms are browned and softened, about 5–7 minutes.
- Add flour and thyme: Reduce heat to medium-low. Stir in flour and dried thyme. Cook for 2–3 minutes to remove the raw flour taste.
- Add Marmite and stock: Stir in the Marmite and stock, mixing well. Let the sauce simmer for 5 minutes.
- Cook the pasta: While the sauce simmers, cook the farfalle in salted water according to package instructions. Drain and set aside.
- Finish the sauce: Add the cream to the mushroom mixture and simmer for 5–10 minutes until thick and glossy. Taste and adjust seasoning.
- Combine and serve: Add the drained pasta and Pecorino cheese to the sauce. Stir until cheese melts and pasta is well coated. Serve immediately with a crack of black pepper.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stovetop with a splash of water or cream to loosen the sauce.
- Freezing: Not recommended—cream-based sauces don’t freeze well.
- Prep Time: 5-10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing, Simmering
- Cuisine: European Fusion
Nutrition
- Serving Size: ~ 1/4 of recipe
- Calories: ~ 650 kcal
- Sugar: ~ 3–5 g
- Sodium: ~ 300–500 mg
- Fat: ~ 35–40 g
- Saturated Fat: ~ 15–18 g
- Unsaturated Fat: ~ 18–22 g
- Trans Fat: ~ 0 g
- Carbohydrates: ~ 55–60 g
- Fiber: ~ 3–5 g
- Protein: ~ 15–18 g
- Cholesterol: ~ 60–80 mg