Chicken liver and Marmite tagliatelle recipe
Your jar of Marmite can be used for so much more than just spreading on toast. Melted into butter, Marmite forms a silky, savoury sauce to coat the tagliatelle pasta and fried chicken livers and mushrooms. Using these clever ingredients makes this a budget-friendly midweek meal, too. See method
- 380g pack chicken livers
- 2 tsp olive oil
- 300g pack closed-cup mushrooms, thickly sliced
- 300g tagliatelle
- 70g unsalted butter
- 1-2 tsp Marmite or yeast extract, to taste
- handful fresh chives, snipped
- handful fresh flat-leaf parsley, roughly chopped
If you haven't got tagliatelle, try using spaghetti or linguine
Each serving contains
of the reference intake
- Pat the chicken livers dry with kitchen paper, trim off any sinew or dark patches and cut into bite-sized chunks. Heat the oil in a large, nonstick frying pan over a high heat, add the livers and fry for 1-2 mins each side until just browned on the outside. Transfer to a plate.
- Tip the mushrooms into the pan and fry for 6-7 mins, stirring, until cooked and golden, then transfer to a separate plate.
- Bring a large pan of salted water to the boil and cook the tagliatelle for 7 mins until al dente. Meanwhile, heat the butter and Marmite in the frying pan over a medium heat. Stir in 2 tbsp of the pasta cooking water and return the livers to the pan; cook for 4 mins or until the livers are cooked through. Drain the pasta, add to the frying pan and toss to coat in the buttery sauce. Stir in the mushrooms, chives and parsley to serve.
See more Pasta recipes
Vulnerable groups, including the elderly, babies, toddlers, pregnant women and people who are unwell, should avoid liver and liver products.