Marmite Pasta

I’m one of those people; I like Marmite. I didn’t start eating it until after visiting Scotland in 2016. TC and I bought a jar for the Finder Man as a joke gift. One day, I opened the unassuming little jar in the pantry to give it a whirl. Lo and behold, it’s actually great on Outside the Breadbox toast. This recipe makes enough for one person.

Marmite Pasta

Modified from Nigella Lawson

  • 1/2 lb GF pasta (I used Tinkyada brown rice shells)
  • Water to cook the pasta
    • Save 1 cup of this water once the pasta is cooked
  • 1/2 tablespoon coconut oil
  • 2 cloves garlic
  • 1 tablespoon Marmite (or to taste)
  • Fresh cracked black pepper
  • Parsley to garnish
  • In a medium saucepan over high heat, bring the water to a boil. Cook pasta according to package directions until al dente.
  • Drain the pasta and reserve 1 cup of pasta water.
  • Set the pasta aside and put the pot back on the stove.
  • Over medium heat, melt the coconut oil then saute the garlic in the melted oil until starting to brown.
  • Deglaze the pot with about half a cup of pasta water.
  • Add the pasta and Marmite and stir to mix.
  • Add more water until desired consistency is achieved and the pasta is coated.
  • Remove from heat, plate, and serve with pepper and parsley.

I sprinkled some Rawmesan on top, which is just nooch with almond meal and sunflower seeds. Nutritional yeast overload!

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