Cheesy Marmite pasta with greens
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Cheesy Marmite pasta with greens
This easy pasta dish is full of flavour and ready in just 20 minutes
Serves: 2
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
520Kcal
Fat
19gr
Saturates
11gr
Carbs
55gr
Sugars
7gr
Fibre
14gr
Protein
25gr
Salt
1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 150g spelt or wholemeal penne, or other pasta shapes
- 175g broccoli, cut into small florets
- 125g sugar snap peas, halved
- 15g butter
- 1 tsp Marmite or other yeast extract
- 40g wild rocket or spinach
- 60g extra-mature cheddar, grated finely
Step by step
- Add the pasta to a large pan of salted boiling water and cook for 7 minutes. Add the broccoli and sugar snaps and cook for a further 4 minutes or until the pasta and veg are both al dente. Drain, reserving a mugful of the cooking water.
- Melt the butter in the same pan, with 3 tablespoons of the cooking water and the Marmite, stirring to combine. Mix in the rocket or spinach, then return the pasta and veg to the pan, adding most of the cheese and a few good grindings of black pepper. Toss to coat in the light buttery sauce, adding a little more of the pasta cooking water if needed.
- Divide between 2 bowls and top with the remaining cheese.
