Marmite Pasta Primavera
Prep
10 min
Cook
25 min
Serves
6
Skill
Vegetarian
.jpg?format=webp&width=1376 "Marmite Pasta Primavera")
Prep
10 min
Cook
25 min
Serves
6
Skill
Ingredients
- 500g dried wholemeal pasta
- 2 tbs olive oil
- 1 head of broccoli, cut into small florets
- 2 courgette, sliced
- 2 capsicum, sliced
- 1 red onion, sliced
- 3 cloves garlic, minced
- 2 lemons, zest and juice
- 2 tsp Marmite™
- ½ cup So Good™ Oat Milk
- ½ cup grated vegan cheese (optional)
- chopped parsley (to garnish)
Nutrition per serving
1720 kJ
energy kj
16 g
protein
1 g
saturated fat
14.6 g
dietary fibre
57 g
carbohydrate
6 g
sugars
90 mg
sodium
Method
- Cook pasta in boiling water for 10-12 minutes until just tender. Reserve 1 cup of pasta water, drain pasta and rinse in a colander.
- Meanwhile, heat olive oil in a large saucepan or skillet. Add the broccoli florets and sauté for 3 minutes.
- Add the courgette, capsicum, red onion and garlic and sauté for a further 4-5 minutes until all vegetables are tender and starting to brown.
- Keep the pan over low to medium heat, add the pasta and season with salt and pepper. Stir through lemon zest and juice, Mmarmite and oat milk, plus optional grated vegan cheese if you wish. Mix until warm through and the sauce is well distributed.
- Add pasta water, a little at a time, until the pasta is glossy and well coated.
- Serve topped with a sprinkle of fresh parsley.
Tips
The vegetables can easily be substituted to use up what you have on hand such as cauliflower, eggplant, beans, asparagus and carrots. Alternatively, mix through halved cherry tomatoes or fresh chopped herbs along with the pasta once the other vegetables have cooked.
- 500g dried wholemeal pasta
- 2 tbs olive oil
- 1 head of broccoli, cut into small florets
- 2 courgette, sliced
- 2 capsicum, sliced
- 1 red onion, sliced
- 3 cloves garlic, minced
- 2 lemons, zest and juice
- 2 tsp Marmite™
- ½ cup So Good™ Oat Milk
- ½ cup grated vegan cheese (optional)
- chopped parsley (to garnish)
Nutrition per serving
1720 kJ
energy kj
16 g
protein
1 g
saturated fat
14.6 g
dietary fibre
57 g
carbohydrate
6 g
sugars
90 mg
sodium
- Cook pasta in boiling water for 10-12 minutes until just tender. Reserve 1 cup of pasta water, drain pasta and rinse in a colander.
- Meanwhile, heat olive oil in a large saucepan or skillet. Add the broccoli florets and sauté for 3 minutes.
- Add the courgette, capsicum, red onion and garlic and sauté for a further 4-5 minutes until all vegetables are tender and starting to brown.
- Keep the pan over low to medium heat, add the pasta and season with salt and pepper. Stir through lemon zest and juice, Mmarmite and oat milk, plus optional grated vegan cheese if you wish. Mix until warm through and the sauce is well distributed.
- Add pasta water, a little at a time, until the pasta is glossy and well coated.
- Serve topped with a sprinkle of fresh parsley.
Tips
The vegetables can easily be substituted to use up what you have on hand such as cauliflower, eggplant, beans, asparagus and carrots. Alternatively, mix through halved cherry tomatoes or fresh chopped herbs along with the pasta once the other vegetables have cooked.