This a really simple yet satisfying pasta dish, with yummy umami flavours, that you can probably make with what you have in your cupboard and fridge. It’s inspired by Nigella’s even more minimalistic Marmite Spaghetti which is good but I like it with the addition of a few mushrooms that can be fried while the pasta cooks.
Start by cooking your pasta, spaghetti or linguini work well, about 120-150g per portion. While it’s cooking slice up a similar weight of mushrooms. Melt a knob of butter in a frying pan and add the mushrooms and a crushed galic clove and fry until they start to brown. Then drain the pasta, once cooked, reserving some of the water. Add a chopped spring onion, a good grind of black pepper, half a teaspoon (or slightly more) of Marmite to the mushrooms along with the pasta and enough pasta water to stop the pasta sticking to the pan as you coat it in the buttery marmite mixture. You can add a little more butter too if you like. Serve with a sprinkling of Parmesan.