Vegemite pasta? I know what you are thinking 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 I 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.
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! Fast forward and I think I finally know what I am doing 😉 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. 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.
This recipe uses store cupboard ingredients and stale bread, which makes it the perfect recipe for those days when you haven’t shopped. It is vegan (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! 😉
No more waffle from me, I am off to eat a large bowl of pasta, drink some Margaret River Sauvignon and celebrate the wonderful life I have been blessed with here in Australia. Bonza!
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Vegemite Linguine with Parsley Pangrattato
- 100 g stale bread
- 1 tbsp olive oil
- handful of flat leaf parsley
- 400 g linguine (ensure it isn't egg pasta if serving vegans)
- 2 tsp olive oil or butter if not serving this as vegan
- 2 1/2 tsp Vegemite
- Pre-heat the oven to 200ºC/fan forced 180ºC/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 (1/2 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.