• 260g mixed clean mushrooms, cut in half
• 120g dry spaghetti
• 2 tsp’s Marmite or Vegemite
• 20g Parmesan or Pecorino cheese, finely grated
• 60g low-fat cream cheese
• 1 clove of garlic peeled and finely diced
• Black pepper
• Rapeseed oil spray
• Fresh Rosemary - optional

Bring a large pan of water to the boil.  Add the spaghetti and cook.

Whilst the spaghetti is cooking, heat a frying pan and add a couple of sprays of the rapeseed oil and add the garlic and gently cook until softened.

Add the mixed mushrooms to the frying pan with the garlic and cook for 4-5 minutes until they start to soften, then stir in the Marmite and cream cheese and season with a little black pepper

Add 3 tablespoons of the hot pasta water to the frying pan the make a sauce a little thinner and stir to ensure there are no lumps.  Stir in the finely grated Parmesan and reduce the heat to low.  (If the sauce feels a bit thick, add another tablespoon of the hot pasta water)

Drain the spaghetti and add the to mushrooms and Marmite sauce, stir gently to combine and serve in warmed pasta bowls with a little fresh Rosemary sprinkled over the top (optional).

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