Delight Marmite lovers and tempt the haters with this vegetarian twist on classic carbonara. Roast oyster and chestnut mushrooms in a Marmite glaze for a savoury ‘bacon’ kick to the creamy homemade sauce.
1 British free-range egg
3 garlic cloves
40g cheddar cheese
10g parsley & chive mix
1/2 vegetable stock cube
35g grated Italian hard cheese
160g oyster / chestnut mushroom mix
100g crème fraîche
1. Boil a full kettle. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7.Slice the chestnut mushrooms and chop any larger oyster mushrooms in half. Add the mushrooms to a large bowl with half of the Marmite, a drizzle of olive oil and a grind of black pepper and gently toss it all together until the mushrooms are coated.
2. Add the Marmite mushrooms to a large baking tray. Put the tray in the oven for 10-15 min until the mushrooms have started to caramelise and crisp – this is your Marmite mushroom ‘bacon’ While the mushrooms are cooking, peel and finely slice the shallots. Peel and slice (don’t chop!) the garlic.
3. Heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a medium heat. Once hot, add the sliced shallot with a pinch of salt and cook for 4-5 min until starting to brown.
4. Meanwhile, add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat Cook the pasta for 8-10 min or until cooked with a slight bite. Once done, drain the linguine, reserving a cup of the starchy pasta water and drizzle the pasta with a little olive oil. The olive oil stops the pasta from sticking together!
5. Dissolve 1/2 Knorr vegetable stock cube and the remaining Marmite in 150ml boiled water – this is your Marmite stock. Once the shallot has started to brown, add the garlic and cook for 2 min further until fragrant Once fragrant, add the Marmite stock and half the crème fraîche to the pan and cook for 2-3 min further until a smooth sauce remains – this is your creamy Marmite sauce.
6. Separate the egg yolk from the whites and discard the whites. Add the yolk to a bowl with the grated Italian hard cheese and remaining crème fraîche and give it a good mix up. Grate the cheddar cheese. Chop the parsley and chives finely.
7. Add the drained linguine and half the Marmite mushroom ‘bacon’ (save the rest for later!) to the pan with the creamy Marmite sauce Stir through the egg yolk mixture, season with a few grinds of black pepper and cook for 1-2 min further or until the sauce begins to stick to the pasta – this is your Marmite mushroom carbonara.
TIP: Add a splash of the starchy pasta water if your sauce is looking a little dry.
8. Serve the Marmite mushroom carbonara in bowls Top with the grated cheese ,chopped herbs, remaining Marmite mushroom ‘bacon’ and a few grinds of black pepper. Enjoy!
Recipes from recipe box company Gousto’s exclusive new Marmite range. On the menu now, at gousto.co.uk.