The Man was supposed to have after-dinner drinks at work and I was all ready for a simple salad. But drinks got cancelled last minute and he was going to settle for instant noodles which I refused.
Subjecting to instant noodles would be so easy. But, I guess you can say I was trying to push my boundaries to see what I could come up with for dinner within 30 minutes. And I’m mildly proud that I did manage to whip up a simple dinner within 30 minutes! Thanks to this superbly simple pasta recipe from Nigella Lawson and this little secret ingredient called Marmite that friends in UK have given us on our recent trip.
I love Marmite with pork chops and have long been fascinated with Marmite but I never incorporated it’s use when cooking. Nigella’s recipe was really so simple that I thought I will let the Man test-drive the taste of Marmite before attempting to use it in meats.
Pasta with Marmite (Recipe adapted from Nigella Lawson)
Serves 2
Ingredients:
- Pasta for 2
- 50g unsalted butter
- 1 tablespoon of Marmite or more, to taste
- Freshly grated Parmesan cheese to serve
Method:
- Cook the pasta in boiling salted water, according to the packet instructions.
- When the pasta is almost cooked, melt the butter in a small saucepan and add the Marmite and 1 tablespoon of the pasta water, mixing thoroughly to dissolve.
- Reserve 1/2 a cup of pasta water; then drain the pasta and pour the Marmite mixture over the drained pasta, adding a little reserved pasta water to amalgamate if required.
- Serve with plenty of grated Parmesan cheese.
Sides dishes that accompanied the pasta were a simple corn salad and some meatballs which I popped in the oven to bake. The Man was glad with the simple but wholesome spread and opened a lovely bottle of Red vino which we enjoyed along with the meal.
So, there, fears of using Marmite conquered (for now). On to exploring more use of Marmite in my culinary adventures!
Click here to view this feature on Tastelogie. 😉
lady J's musings 