No-fuss Marrow Pasta

Quick, simple and vegan adaptable. Try using your marrow or courgette, plus a handful of other ingredients to make this pasta dish.


  • No marrow? Use courgette. 
  • No linguine? Use any pasta you have on hand. 
  • Other options? Add a pinch of chilli flakes for a little heat and top with fresh herbs like basil or parsley. 
  • No parmesan/vegan? To get that creamy consistency, add a dollop of butter or vegan butter instead.

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Servings: 2


400 g Marrow

200 g Linguine

1 Lemon

3 Garlic cloves

1 vegetable stock cube

50 g Parmesan (grated)

4 tbsp Olive oil

Salt & pepper


  1. Cut the marrow into chunks and thinly slice the garlic cloves.
  2. Cook the linguine in boiling salted water, until al dente. Reserve at least 200 ml of the pasta cooking water.
  3. Place a large frying pan over a medium-high heat. Add the olive oil and marrow chunks. Pan fry for 5-7 minutes, until lightly charred to get extra flavour and a little colour. Add the garlic slices, lemon zest and a generous pinch of both salt and pepper. Cook for 1 minute, then crumble the stock cube over. Add the lemon juice and the reserved pasta water. Cook for 2-3 minutes until the stock has dissolved.
  4. Add the linguine to the frying pan, along with the grated parmesan. Toss well, season to taste and serve.
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How to store

Store in an airtight container, in the fridge for up to 3 days or in the freezer for up to 1 month.

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