• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sprinkles and Sprouts

Great food with grocery store ingredients

  • Recipe Index
  • About
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
  • Recipes
  • By Category
  • Chicken
  • Pasta
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Category
    • Chicken
    • Pasta
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ร—
    Home > Meal Type > Main Dishes

    Vegemite Pasta with Parsley Pangrattato

    Updated: Oct 15th 2019 โ€ข Published: Sep 14th 2015 โ€ข 19 Comments

    Jump to Recipe SaveSaved!
    Vegemite Linguine with Parsley Pangrattato. An Italianised version of the Australian Vegemite on Toast. This is unusual but delicious. A great vegan pasta dish.

    Vegemite pasta?ย I know what you are thinkingย and you maybe right, I maybe crazy. But I can assure you that this type of crazy tastes amazing!!

    I am celebrating Australia and my love of pasta, as today marks the start of my 5th year here in Australia (Today being 2015).

    The boys and Iย touched down at Perth airport 4 years ago yesterday. Stew was already over here working but I had to wait for my visa and for my brother's wedding before I could leave England.

    Vegemite Linguine with Parsley Pangrattato. An Italianised version of the Australian Vegemite on Toast. This is unusual but delicious. A great vegan pasta dish.

    Mr 5 couldn't walk, Mr 8 couldn't read and I didn't say capsicum or zucchini. I didn't know you couldn't buy wine in a supermarket or that finding clotted cream would be impossible. I had never visited Australia before so when I landed that day I was a complete newbie!ย Fast forward and I think I finally know what I am doing ๐Ÿ˜‰ Sort of, maybe?!?!?!?! You may question that given that I am about to put vegemite into pasta. But trust me, there is going to be a happy ending!

    This is my Italianised version of vegemite on toast.ย The vegemite is stirred through the pasta, giving it a deep flavour that is almost impossible to describe; it is buttery, it is savoury and it is delicious. Then the toast is crumbled over the top with some parsley.

    Vegemite Linguine with Parsley Pangrattato. An Italianised version of the Australian Vegemite on Toast. This is unusual but delicious. A great vegan pasta dish.

    This recipeย uses store cupboard ingredients and stale bread,ย which makesย it the perfect recipe for those days when you haven't shopped. It is veganย (assuming you don't use egg pasta) and simple to make. Simple delicious pasta dinner. Winner!

    Non-vegans can use butter instead of olive oil.

    If you are serving this to non vegans, then some parmesan would be a nice addition. But it is rich enough without cheese, so I suggest saving your cheese calories and just eating a bit more pasta! ๐Ÿ˜‰

    Vegemite Linguine with Parsley Pangrattato. An Italianised version of the Australian Vegemite on Toast. This is unusual but delicious. A great vegan pasta dish.

    No more waffle from me, I am off to eat a large bowl of pasta,ย drink some Margaret River Sauvignon and celebrate the wonderful life I have been blessed with here in Australia. Bonza!


    If you love this recipe why not subscribe to my newsletter, then you can have delicious recipes straight into your inbox. What is more as a thank you I will send you myย soup ebook for FREE!

    Subscribe today ๐Ÿ™‚

    RECIPE NEWSLETTER

    Signup and get my FREE soup cookbook.

    By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service.

    book_ad

    Also find me on:

    Pinterestย |ย Facebookย |ย Instagramย |ย Twitter.ย 

    Let's share the food love and make the world a tastier place ๐Ÿ™‚

    ๐Ÿ“– Recipe

    Print Recipe
    5 from 7 votes

    Vegemite Linguine with Parsley Pangrattato

    Vegemite Linguine with Parsley Pangrattato. An Italianised version of the Australian Vegemite on Toast. This is unusual but delicious. A great vegan pasta dish.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Lunch, Main
    Cuisine: Modern Australian
    Servings: 4
    Calories: 496kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
    Prevent your screen from going dark

    Ingredients

    • 100 g stale bread
    • 1 tablespoon olive oil
    • handful of flat leaf parsley
    • 400 g linguine (ensure it isn't egg pasta if serving vegans)
    • 2 teaspoon olive oil or butter if not serving this as vegan
    • 2 ยฝ teaspoon Vegemite

    Instructions

    • Pre-heat the oven to 200ยบC/fan forced 180ยบC/Gas mark 4.
    • Tear the bread into small chunks and whizz it in the food processor until you have course breadcrumbs.
    • Remove the blade from your processor and add the olive oil a pinch of salt and a generous amount of black pepper. Use a spoon to mix and turn the breadcrumbs so they are all coated in the oil. (Alternatively if you cannot remove the blade then tip the breadcrumbs into a bowl to dress them)
    • Spread the breadcrumbs over a lined baking sheet and bake for 10-15 minutes until golden.
    • Whilst the breadcrumbs are baking, finely chop the parsley. (I reuse the food processor)
    • Remove the crumbs from the oven and allow to cool sightly before adding the parsley.
    • Cook the linguine as per the packet instructions. (I would check it 1 minute before the suggested time is up)
    • When the pasta has had about half it cooking time, melt the butter in a frying pan. Add the vegemite. Use a measuring spoon to remove 2 tablespoons of the pasta water and add this to the butter and vegemite mixture.
    • Cook over a low heat, stirring until everything has dissolved and melted together.
    • Once the pasta has cooked, use a cup to remove 125ml (ยฝ cup) of the cooking water. Then drain the pasta.
    • Add the pasta to the vegemite mixture and stir well. Pour in about half of your reserved pasta water and stir well until the pasta is well coated. If the sauce is still thick add a little more of the reserved pasta water.
    • Serve up the pasta and garnish with the parsley pangrattato.

    Nutrition

    Calories: 496kcal | Carbohydrates: 88g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Sodium: 247mg | Potassium: 347mg | Fiber: 4g | Sugar: 4g | Calcium: 58mg | Iron: 2mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

    More Main Dishes

    • overhead of chickened broccoli with Chinese brown sauce and sesame seeds on it
      Chinese Chicken and Broccoli
    • a hand holding a turkey sandwich with gravy
      French Dip Hot Turkey Sandwich
    • sliced rolled turkey breast on an cream oval plate
      Rolled Stuffed Turkey Breast
    • close upon sliced turkey on a slice of bread with gravy
      Open Faced Turkey Sandwich

    Reader Interactions

    Comments

    1. Blitzo says

      September 26, 2022 at 11:37 am

      5 stars
      Amazing! This looks yummy!!!!!. I am going to try this for lunch!!

      Reply
    2. Blitzo says

      July 28, 2022 at 12:15 pm

      5 stars
      Amazing! I remember my little sister these vegemite she really love this to put in her toasted bread.

      Reply
    3. Joan says

      February 04, 2021 at 2:18 pm

      5 stars
      Weโ€™ve really just been introduced to vegemite since going vegan. Why is that? We wasted a lot of time without it in our lives. This is a great recipe and we need more using this great ingredient!

      Reply
    4. Emily | Rainbow Delicious says

      September 24, 2015 at 2:00 am

      This pasta look so unique and interesting and I'm sure would bring me right back to my days studying abroad in Australia back in the day!

      Reply
      • Claire McEwen says

        September 24, 2015 at 9:37 am

        It is a sure fire Aussie flavour ๐Ÿ™‚
        Where is Australia did you study?

        Reply
    5. Nataliya | Not From A Packet Mix says

      September 23, 2015 at 2:03 am

      As an Aussie living abroad, I feel it is my duty to make this recipe for my American friends and totally mess with their minds. THANK YOU for giving me yet another opportunity to do so. ๐Ÿ˜› PS. Likening this to Vegemite on toast makes so much sense, I can't wait to try it.

      Reply
      • Claire McEwen says

        September 23, 2015 at 7:45 am

        Hehe, we will convince the world that Vegemite is the way forward.....it just takes time ๐Ÿ˜‰
        I am so glad you like the idea ๐Ÿ™‚

        Reply
    6. Richa says

      September 21, 2015 at 8:26 pm

      This looks and sounds delicious. Your pictures are beautiful!

      Reply
      • Claire McEwen says

        September 21, 2015 at 9:04 pm

        Thank you Richa ๐Ÿ™‚

        Reply
    7. dianne says

      September 18, 2015 at 5:23 pm

      wow this looks great !! and all pantry ingredients. Im going to try this for lunch!!

      Reply
      • Claire McEwen says

        September 18, 2015 at 10:48 pm

        Thank you Dianne, I hope you enjoy it as much as we do ๐Ÿ™‚

        Reply
    8. Lorraine @ Not Quite Nigella says

      September 17, 2015 at 9:22 am

      We love this dish! Although oddly enough I don't usually really eat Vegemite by itself I love it in this dish! ๐Ÿ˜€

      Reply
      • Claire McEwen says

        September 17, 2015 at 9:46 am

        Thank you.
        This is a big bowl of Aussie pasta, what is not to love right??? x

        Reply
    9. Thalia @ butter and brioche says

      September 15, 2015 at 11:59 am

      Vegemite is one of my great loves.. I was raised on it (definitely an acquired Aussie taste though)! I have to try out a vegemite flavoured pasta - what a unique recipe.

      Reply
      • Claire McEwen says

        September 15, 2015 at 1:04 pm

        Thank you Thalia.
        We are a split family, we have 3 lovers and 1 hater. Although even the hater will eat it in pasta, but I have to put him plenty of parmesan on (which is very un-vegan!)
        I love it, although I wasn't convinced by the Vegemite chocolate. It was okay, but I'd rather have normal chocolate and a slice of vegemite on toast ๐Ÿ™‚

        Reply
    10. Kristi @ My SF Kitchen says

      September 15, 2015 at 5:05 am

      Great Meatless Monday dish! Gorgeous photos :o)

      Reply
      • Claire McEwen says

        September 15, 2015 at 9:31 am

        Thank you so much Kristi ๐Ÿ˜€

        Reply
    11. Cheyanne @ No Spoon Necessary says

      September 14, 2015 at 9:50 pm

      5 stars
      OMG, I don't think you are crazy at all! Vegemite stirred into pasta sounds delicious! Plus this looks SO SO YUMMY! Healthy and light, yet substantial and filling. PERFECT! Pinned! Cheers and thanks for sharing the deliciousness~

      Reply
      • Claire McEwen says

        September 15, 2015 at 12:03 am

        Thank you Cheyenne, I am so glad I am not alone in my crazy vegemite world ๐Ÿ˜‰

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    a lady stood in a white kitchen chopping a tomato

    I'm Claire and I love food!
    I dream about food and I am happiest when I am in the kitchen cooking. Whether that is dinner for my family, snacks for drinks with my girlfriends or testing new recipes for my site, the kitchen is my happy place. Sprinkles and Sprouts is where I share it all and I am so happy you are here.

    Read More โ†’

    As featured in

    Popular

    • close up on a ladle of gravy pouring into a white gravy boat
    • square picture of a cast iron skillet of pasta
    • close up on the coriander and charred top of a sweet naan bread
    • Garlic bacon spaghetti in a large shallow grey bowl
    • Close up on roasted lemon potatoes in a white bowl

    Footer

    โ†‘ back to top

    About

    • About Sprinkles
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    All content, recipes and photographs are copyrighted to Claire McEwen and are the property of Sprinkles and Sprouts.
    THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT.
    Contact me to see republishing and syndication rights.

    Copyright ยฉ 2020 Sprinkles and Sprouts

    Copyright © 2023 ยท Cravings Pro Theme on Genesis Framework ยท WordPress ยท Log in