This Marmite mushroom pasta is a cozy, creamy pasta dish that I return to time and time again throughout winter. It's a simple vegetarian-friendly pasta dish that packs a big punch - and is a huge hit with my marmite-loving family!

This is one of those recipes that divides a room: Marmite. You either love it or you don't, but I promise in this creamy mushroom pasta it's not overwhelming - it just adds a deep, savory umami flavor that makes the sauce taste so much richer. The mushrooms and cream balance it out beautifully, and with Pecorino melted through the sauce, you get a glossy, silky pasta that feels like a restaurant dish.

When I was testing this, I found that a little Marmite goes a long way - you don't need much at all to get that depth of flavor. And if you're on the "no Marmite, thanks" side of the debate, you can absolutely skip it and still enjoy a rich mushroom cream pasta.

Ingredient Notes

Here are a few notes on the ingredients you'll need for this recipe - scroll down to the recipe card for the exact quantities and instructions.

• Marmite - The star here, though use sparingly. It adds umami and saltiness, so hold off on extra salt until you taste the final sauce. If you're not a Marmite fan, try miso paste for a different kind of savory boost. I use the reduced salt Marmite, but this is optional.
  
• Mixed mushrooms - I used chestnut and shiitake, but button mushrooms, oyster mushrooms, or even portobello would all work. The more variety, the more complex the flavor.
  
• Onion & garlic - The base for almost every good pasta sauce; they bring sweetness and depth.
  
• Double cream - Creates a rich, silky sauce. You can swap for a plant-based cream or even coconut cream if you want it dairy-free (just know it will add a slight coconut flavor).
  
• Pecorino cheese - Adds sharpness to cut through the creaminess. Parmesan works fine, too, but be aware it's often not vegetarian.
  
• Farfalle pasta - I like farfalle (bow ties) because the sauce clings to the folds, but any short pasta like rigatoni, penne, or fusilli would be great.

How to Make Your Creamy Marmite Mushroom Pasta

1) Make the Sauce

Heat the olive oil in a large pan over medium heat. Add the diced onion and sauté for 5-6 minutes until soft. Stir in the garlic and sliced mushrooms, then turn the heat up to high. Cook until the mushrooms are browned and softened. Reduce the heat to medium-low, then add the flour and thyme. Stir and cook for 2-3 minutes to get rid of the raw flour taste.

Stir in the Marmite and vegetable stock. Let it simmer gently for 5 minutes. While the sauce simmers, cook your pasta according to package instructions. Reserve a little pasta water. Swirl the cream into the mushroom mixture and simmer for another 5-10 minutes until thick and glossy. Taste and adjust seasoning.

2) Add the Pasta & Finish

Add the drained pasta and Pecorino cheese, tossing until the cheese melts and the pasta is well coated. Use a splash of pasta water if needed to loosen the sauce.

Serve immediately with extra black pepper.

Chef's Tips / Cooking Hacks

• Watch the salt. Marmite is naturally salty, so use a low-sodium stock if possible and only add extra salt after tasting the sauce.
  
• Miso alternative. If Marmite isn't your thing, try white miso paste for a gentler umami flavor.
  
• Get golden mushrooms. Cook mushrooms on high heat without stirring too much so they get browned and flavorful instead of soggy.
  
• Cream swap. For a lighter version, swap half the cream for milk, or use plant-based cream to make it vegan.

Storage

• Fridge: Store leftovers in an airtight container for up to 3 days.
  
• Reheat: Warm gently on the stove with a splash of water or cream to loosen the sauce.
  
• Freezer: Cream sauces don't freeze very well - I wouldn't recommend freezing this one.

FAQs

Can I make this without Marmite?
Yes! It will still be a creamy mushroom pasta, just without the extra umami punch. Try miso or soy sauce as an alternative.

What's the best pasta for this?
I love farfalle for the way the sauce clings, but short pasta shapes like penne, rigatoni, or fusilli also work well.

Can I make it vegan?
Absolutely. Swap the cream for coconut or soy cream, and use nutritional yeast or a vegan Parmesan-style cheese instead of Pecorino.