The sauciest cheesy marmite pasta for the lovers AND the haters x

The sauciest cheesy marmite pasta for the lovers AND the haters x

Listen however you feel about marmite, I need you to be here with an open heart and mind. This works. It does what miso might do. It adds depth and savouriness and compliments everything else going on. So trust me on this. It’s really rather nice 💛🖤

INGREDIENTS:
320g butternut squash peeled and cubed
2-3 cloves garlic, sliced
1 leek, finely diced
2 sage leaves, thinly sliced
1 tbsp marmite
35g vegan butter, cold and cubed
200g pasta
150ml pasta cooking water
10g nutritional yeast
25ml oat milk
Half a lemon juiced

1. Preheat oven to 200 degrees or 180 fan. Dice the butternut squash into 2-3cm cubes, drizzle with plenty of oil and season generously. Place into the oven for 35 mins, or until soft and caramelised.

2. When the squash is nearly done, heat a few tbsp olive oil in a large frying pan. Once hot add the leeks and a pinch of salt and fry for a few minutes until softened. Add the garlic and sage leaves and fry for a minute more.

3. Cook pasta in heavily salted water until al dente, reserving plenty of pasta water (around 200ml). You’ll finish cooking it in the sauce.

4. Whisk in the marmite and cold butter until they emulsify. Add some pasta water to bring them together and season with nutritional yeast and plenty of black pepper.

5. Add the al dente pasta into the pan with oat milk and a few generous ladles of pasta water to help form a glossy sauce. Finish with lemon juice and more nutritional yeast to taste.

6. Serve with vegan Parmesan if desired and enjoy!

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