Marmite pasta with porcini and lemon breadcrumbs
This dish is inspired by a Nigella Lawson classic
- 30 minutes
- Serves 2
- 1 of 5 a day
- Kcal465
- Fat14.8g
- Salt1.2g
- Sugar4g
Recipe by: Ryan Riley
| Chef
The combination of Marmite, mushrooms and parmesan creates synergistic umami. When we layer ingredients this way, we create food that is powerfully flavoured and delicious.
This is from Ryan Riley’s booklet of recipes to help people living with cancer enjoy food again. See all our recipes for people living with cancer.
Recipe for people living with cancer
Ingredients
- 150g wholemeal pasta
- 20g butter or spread
- 1 tablespoon Marmite
- 150g spinach
- 3 tablespoons wholemeal breadcrumbs
- Small handful of dried porcini mushrooms
- 1 lemon, zest and juice
- 20g parmesan (or vegetarian alternative)
- Ground black pepper, to taste
Method
- Preheat the oven to 200oC/Fan 180oC.
- In a medium pan, cook your pasta following packet instructions.
- In a small saucepan, melt the butter (or spread) and Marmite over a medium heat. Add in the spinach until just wilted and set aside. Whizz the breadcrumbs in a food processor with the dried mushrooms and lemon zest. Spread evenly onto a baking tray and toast in the oven or under the grill until golden brown.
- Once the pasta is cooked, drain, keeping a ladleful of the pasta water. Add the ladleful of pasta water into the Marmite butter sauce and stir to combine. Then add in the pasta and mix well until it is covered in the silky-smooth sauce.
- Transfer to a plate and serve with a large sprinkle of the breadcrumbs. Finish with a sprinkle of parmesan and lemon juice.
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