I was not planning to post this here on my blog as it is such a simple recipe, but after an overwhelming response on my personal Facebook I realised it had to be shared.
Most people will relate this back to the Nigella Lawson Spaghetti & Marmite recipe, but please remember she herself borrowed this recipe from Anna Del Conte. However, the idea of using vegemite, or marmite, in pasta sauces dates far beyond either of these cooks, and in fact the first time I heard of vegemite enhancing a recipe was several years ago when a dear friend of mine recommended adding it to bolognaise to boost flavour in place of beef stock.
Either way, this is a very simple recipe whose results are far greater than the means – with a sprinkling of parmesan on the end result one can’t help but remember and exalt in the cheese and vegemite sandwiches of their youths, however now in adult version!
1 tbsp vegemite (or equivalent)
3 tbsp unsalted butter
Parmesan, to serve
1. Cook spaghetti according to packet instructions in well salted water.
2. As the spaghetti cooks, use a fork to blend the butter and Vegemite until you’ve achieved a smooth consistency.
3. Drain the cooked spaghetti in a colander and return to the pot – never completely drain the pasta until dry, ensure it still retains some moisture.
4. Stir the Vegemite and butter mixture through the spaghetti and then serve with a generous helping of grated Parmesan.