Farfalloni with Marmite-and-onion sauce

Farfalloni with Marmite-and-onion sauce

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  • 4
  • Easy
  • Fat conscious Health conscious
  • 15 minutes
  • 40 minutes
  • Mullineux Kloof Street Rouge 2015


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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