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Marmite Pasta with Mushrooms

Marmite Pasta with Mushrooms Recipe

Use your favourite seasonal mushrooms and pasta for this recipe.

Check out the step-by-step pictures at the previous page.



  • 2 servings (roughly 160g) angel hair or any favourite pasta
  • 50 grams + 10 grams unsalted butter divided
  • 2 tsp Marmite to taste
  • 1 tbsp olive oil
  • 1 tsp dried parsley or any favourite dried herbs seasoning
  • 100 grams baby oyster mushrooms or hon shimeiji mushrooms ends trimmed
  • 100 grams button mushrooms sliced thinly
  • 1 tsp sea salt
  • reserved pasta water

Serving Suggestion

  • freshly grated parmesan cheese
  • freshly chopped parsley


  1. Cook Pasta. Cook angel hair in a pot of boiling water with 1 tsp salt added until al dente (usually minus 30 seconds off recommended time in packaging instructions for angel hair).
  2. Make Marmite Sauce. While the pasta is cooking, make the marmite sauce. Melt 50 grams butter in a small pan and add Marmite while the butter is still hot, stirring with spatula to dissolve it completely. Set aside the Marmite sauce in a small bowl and carefully clean the pan with paper towels.
  3. Cook Mushrooms. Melt remaining butter and olive oil pan. Add mushrooms and dried parsley. Saute for a few minutes until the mushrooms are cooked.
  4. Serve. Add drained pasta and Marmite sauce to the pan of mushrooms. Toss to coat evenly, adding 1 or more tbsp pasta water to bind everything together. Optional: Serve with grated Parmesan cheese and chopped parsley.

Credit: Base Marmite Spaghetti Recipe from Nigella Kitchen

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13 comments on “Marmite Pasta with Mushrooms”

  1. At first I had my doubts but we really enjoyed this dish!
    Seriously yummy! Not one strand spared!

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