Creamy Marmite Mushroom Pasta
A quick savory pasta made with browned mushrooms, garlic, cream, Parmesan, and a little Marmite for deep umami flavor.
Equipment
- large pot
- colander
- Large skillet
- Tongs
- knife
- cutting board
- measuring cups and spoons
Ingredients
Ingredients
- 12 oz pasta such as spaghetti, linguine, rigatoni, or tagliatelle
- 2 tbsp butter
- 1 tbsp olive oil
- 12 oz mushrooms sliced
- 3 cloves garlic minced
- 1 tsp Marmite plus more to taste
- 0.75 cup cream
- 0.5 cup grated Parmesan or vegetarian hard cheese
- 0.5 tsp black pepper
- salt to taste, only if needed
- 0.5 cup reserved pasta water plus more as needed
- 1 tbsp lemon juice optional
- 2 tbsp parsley chopped, optional
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente.
- Reserve 1 cup of pasta water, then drain the pasta.
- Heat butter and olive oil in a large skillet over medium-high heat.
- Add the sliced mushrooms in an even layer and cook for 6–8 minutes, stirring occasionally, until browned and tender.
- Add the minced garlic and black pepper, then cook for 30–60 seconds until fragrant.
- Lower the heat to medium-low and stir Marmite with a few tablespoons of hot pasta water until loosened.
- Add the Marmite mixture to the skillet and stir it into the mushrooms.
- Pour in the cream and stir until the sauce is smooth and gently warmed through.
- Add the drained pasta and toss well to coat.
- Add the Parmesan and enough reserved pasta water to make the sauce glossy and creamy.
- Taste and adjust with lemon juice, more black pepper, or salt only if needed.
- Serve warm with chopped parsley and extra Parmesan if desired.
Notes
Start with 1 teaspoon Marmite because it is salty and strong. Add more only after tasting. Save pasta water before draining so the sauce can loosen and turn glossy.