Vegemite Pasta

As a lover of unique flavors, Vegemite Pasta has become one of my go-to comfort meals. I remember the first time I decided to try this dish; I was curious about how the iconic Australian spread would transform a simple pasta dish. I had some friends over for dinner, and I wanted to impress them with something unexpected yet delicious. When I served my Vegemite Pasta, the aroma filled the room, and I watched as their brows raised in intrigue. They were skeptical at first, but after the first bite, the rich umami flavor and the crunchy texture of the parsley pangrattato won them over. It was a delightful surprise that sparked laughter and conversation about unique food pairings. Now, every time I make this dish, it reminds me of that evening filled with good food and great company.

Ingredients You’ll Need for Vegemite Pasta

The ingredients for Vegemite Pasta are not only simple but they also bring together a wonderful blend of flavors. The combination of the linguine and Vegemite creates a unique sauce that clings beautifully to the pasta, while the parsley pangrattato adds a delightful crunch. Each ingredient plays a vital role in making this dish a standout.

• 100g stale bread – Using stale bread for the pangrattato ensures it’s crispy and adds texture to the dish.
• 1 tablespoon olive oil – The olive oil helps to crisp the breadcrumbs and adds flavor.
• Handful of flat leaf parsley – Fresh parsley enhances the dish’s freshness and balances the richness of the pasta.
• 400g linguine – The star of the dish, linguine is perfect for holding onto the sauce.
• 2 teaspoons olive oil or butter – This is used to create the delicious sauce with the Vegemite.
• 2 ½ teaspoons Vegemite – This iconic spread gives the pasta its signature umami flavor.

Recipe Steps for Vegemite Pasta

Preparing Vegemite Pasta is a straightforward process that yields impressive results. Follow these steps closely to ensure your dish turns out perfectly. Let’s dive in!

1. Preheat your oven to 200ºC (fan-forced 180ºC or Gas mark 4). This will prepare the oven for toasting the breadcrumbs for that crunchy topping.
2. Tear the stale bread into small chunks and process in a food processor until you have coarse breadcrumbs. The size should be just right for that perfect crunch.
3. Once the breadcrumbs are ready, remove the blade from the processor. Add olive oil, a pinch of salt, and a generous amount of black pepper. Use a spoon to mix everything and ensure the breadcrumbs are well-coated.
4. Spread the breadcrumbs evenly over a lined baking sheet, then bake in the preheated oven for about 10 to 15 minutes or until golden. Keep an eye on them, as they can burn quickly!
5. While the breadcrumbs are baking, finely chop the fresh parsley. If you’re reusing the food processor, just give it a quick rinse and chop away!
6. Once the breadcrumbs are done, remove them from the oven and let them cool slightly before adding the chopped parsley. This adds a delightful freshness.
7. Cook the linguine according to the package instructions. I like to check it about a minute before the suggested cooking time is up to ensure perfect al dente pasta.
8. While the pasta is cooking, melt butter (or use olive oil if you prefer) in a frying pan over low heat. Add the Vegemite to the pan.
9. Using a measuring spoon, remove 2 tablespoons of the pasta water and add it to the butter and Vegemite mixture. Cook over low heat, stirring until everything has dissolved and melded together.
10. Once the pasta is cooked, reserve about 125ml (½ cup) of the cooking water before draining it. This starchy water is the secret to a creamy sauce!
11. Add the drained pasta to the Vegemite mixture in the pan and stir well. Pour in about half of your reserved pasta water, mixing until the pasta is well coated. If the sauce seems too thick, add a little more pasta water until you achieve your desired consistency.
12. Finally, serve up your Vegemite Pasta and garnish generously with the parsley pangrattato. Enjoy every bite!

How to Switch It Up

If you’re feeling adventurous with your Vegemite Pasta, here are some tips to switch it up and make it your own:

• Add vegetables: Incorporate seasonal vegetables like spinach or broccoli for a nutritious boost.
• Protein options: Toss in some cooked chicken or chickpeas for added protein while keeping it hearty.
• Cheese delight: For those who enjoy cheese, consider adding a sprinkle of parmesan for an extra layer of flavor.
• Herb variations: Feel free to substitute parsley with other herbs like basil or oregano for a different flavor profile.
• Make it vegan: Keep the dish vegan by using olive oil instead of butter and ensuring your linguine is egg-free.

Perfect Matches for Vegemite Pasta

Pairing Vegemite Pasta with the right accompaniments can elevate your meal. Here are some suggestions:

• Salad: A fresh side salad with a light vinaigrette complements the savory nature of the pasta perfectly.
• Bread: Serve with warm garlic bread to soak up any extra sauce.
• Occasions: This dish is perfect for casual dinners, family gatherings, or even a cozy night in.
• Seasonal Pairings: In the spring, pair with fresh greens; during winter, consider roasted vegetables.
• Leftovers: Store any leftovers in an airtight container in the fridge for up to three days.

FAQ

Conclusion

The Vegemite Pasta is a dish that beautifully marries unique flavors and textures to create a truly special meal. It’s perfect for those looking to try something new and delicious. I encourage you to give it a try and share it with family and friends—they’ll be surprised at how delightful it is!

Vegemite Pasta

The ultimate comfort food, Vegemite Pasta combines savory flavors with a crunchy topping. It's an easy weeknight dinner that will surprise your taste buds. Make it tonight for a quick and satisfying meal!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Australian

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 100 g stale bread
• 1 tablespoon olive oil
• handful 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 ½ teaspoon Vegemite

Equipment

• Oven
• Wooden Spoon
• Baking Sheet
• Food Processor
• Skillet
• Chef's Knife
• Mixing Bowl
• Frying Pan

Method

 

1. Preheat your oven to 200ºC (fan-forced 180ºC or Gas mark 4).
2. Tear the stale bread into small chunks and process in a food processor until you have coarse breadcrumbs.
3. Remove the blade from the processor. Add olive oil, a pinch of salt, and a generous amount of black pepper. Mix well.
4. Spread the breadcrumbs evenly on a baking sheet and bake for about 10 to 15 minutes until golden.
5. Finely chop the fresh parsley.
6. Once the breadcrumbs are done, cool them and mix in the chopped parsley.
7. Cook the linguine according to package instructions, checking a minute before the suggested time.
8. Melt butter in a frying pan and add Vegemite.
9. Add 2 tablespoons of reserved pasta water to the butter and Vegemite mixture.
10. Once the pasta is cooked, reserve about 125ml (½ cup) of the cooking water, then drain.
11. Add the drained pasta to the Vegemite mixture, stir, and add reserved pasta water as needed.
12. Serve the Vegemite Pasta and garnish with parsley pangrattato.

Notes

• Storage: Store leftovers in an airtight container for up to three days.
• Freezing: This dish is best enjoyed fresh, but you can freeze it for later use.
• Pairing: Serve with a light salad for a complete meal.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.