Serve with fresh baby spinach or rocket leaves.
Mini Vienna and Marmite Spaghetti
Ingredients
- 500 g Eskort Mini Viennas
- 400 g uncooked spaghetti
- 5 ml (1 tsp) fresh thyme, chopped
- 250 ml (1 cup) fresh cream
- 65 ml (¼ cup) starchy water from the pasta pot
- 30 ml (2 tbs) Marmite
- 125 ml (½ cup) cheddar cheese
- 15 ml (1 tbs) butter
- olive oil for cooking
- salt for seasoning
Method
- Bring a pot of water to the boil over a high heat and add salt.
- Place the spaghetti into the boiling water and cook until al dente.
- Remove from the heat and use a ladle to extract ¼ cup of the starchy water.
- Drain the pasta into a colander and drizzle with some olive oil, then set aside.
- Add some olive oil to a large pan over a moderate heat.
- Add the chopped thyme and mini viennas, and fry until golden.
- Add the fresh cream, Marmite and starchy water, and stir to combine.
- Add the spaghetti, butter and cheese to the pan and swirl until all the spaghetti is coated with the sauce.
Serve
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