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handful of flat leaf parsley
400glinguine(ensure it isn't egg pasta if serving vegans)
2tspolive oilor butter if not serving this as vegan
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 (½ 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.