• 500g small button mushrooms
  • 1 clove garlic, crushed
  • 2 tbs olive oil
  • 2 tbs white wine vinegar
  • 1 tsp Marmite™
  • 1 tsp dry or fresh tarragon, chopped
  • 1 tsp wholegrain mustard
  • 500g penne pasta
  • ½ buttercup pumpkin, peeled, seeds removed
  • 2 red onions, peeled, cut into quarters
  • 200g green beans, topped and tailed (could also be capsicum or any other vegetable)
  • a handful basil leaves


  1. Wipe mushrooms with a damp cloth. Place in a saucepan, cover and cook for 2 minutes, until juices start to run. Mix in garlic, olive oil, white wine vinegar, Marmite™, tarragon, and mustard. Season to taste. Transfer to a serving bowl. Refrigerate for at least 1 hour.
  2. Preheat oven to 180°C. Cut up pumpkin into bite sized pieces. Roast pumpkin, together in a shallow baking dish, for 30 minutes. About 10 minutes before the end of cooking add the red onions, green beans and return to oven. Set aside to cool once cooked.
  3. Cook pasta in boiling water for 10-12 minutes until just tender. Drain and rinse in colander.
  4. In a large serving platter, arrange the pasta with the mushrooms, pumpkin, onions and beans. Pour over the extra Marmite™ marinade and toss together. Top with fresh basil leaves to serve.

Nutritional information

  • Per Serving
  • Protein (g)
  • Carbohydrate (g)
  • Sugars (g)
  • Sodium (mg)
  • Potassium (mg)
  • Iron (mg)
  • Calcium (mg)

Our Tips

  • Try a different pasta if preferred such as rigatoni.
  • Preparation time does not include refrigeration time.