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Pastry recipes

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

15 minutes

Pastry recipes

Pickled mushrooms

15 minutes

Farfalloni with Marmite-and-onion sauce

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

1 T olive oil
1 T butter
500 g small red onions, sliced into petals
4 bay leaves
1 T Marmite
1 T flour
1⁄2 cup chicken stock
Sea salt and freshly ground black pepper, to taste
400 g Woolworths farfalloni, cooked al dente
100 g Parmesan, finely grated

Method

Heat the olive oil and butter in a saucepan over a medium heat. Add the onions and bay leaves and sauté for a few minutes. Cover and cook for 30 minutes, or until golden and caramelised.
Add the Marmite, flour and stock. Simmer for 10 minutes, adding a little more stock to correct the consistency if necessary. Season to taste.
Toss the sauce through the cooked pasta and sprinkle with Parmesan.

Cook's note: And you thought Marmite was just for buttery toast! This is a great pasta to whip up with pantry and fridge basics. Farfalloni – pasta shaped like butterflies or bowties – works well with light, flavour-packed sauces like this.

Discover more pasta recipes here.

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Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

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Pickled mushrooms

Farfalloni with Marmite-and-onion sauce

Farfalloni with Marmite-and-onion sauce

Ingredients

Method