Easy Marmite Pasta
Craving a quick, comforting meal with a unique twist? This Easy Marmite Pasta is here to satisfy your taste buds! Combining the rich, umami flavor of Marmite with buttery pasta, this dish is a simple yet bold recipe that’s ready in just 15 minutes.
Ingredients
- 375 g 12 ounces spaghetti or other long pasta.50g (3 tablespoons) unsalted butter.1 teaspoon marmite (or vegemite).Freshly grated Parmesan cheese for serving.We used unsalted butter as the base to create a smooth, silky sauce. The marmite gives that unique umami flavor, and parmesan adds a rich, creamy touch.
You can also add:
- Fresh parsley for garnish.Black pepper to taste.Finely chopped garlic.
Instructions
Preparation:
- Fill a large pot with water and bring it to a rolling boil. The water needs generous salt as it creates the foundation of your pasta’s flavor.
- Get all ingredients measured and keep them close by. Set your colander in the sink so you’re ready to save some pasta water later.
Cooking:
- Drop the pasta into boiling water and give it a quick stir to prevent sticking. Let it cook for 8-11 minutes until al dente.
- Save about a cup of the starchy cooking water before the pasta is done. This water is a vital part of creating a silky sauce texture.
- Melt butter in a separate pan over medium heat. Whisk the marmite into the melted butter until they blend smoothly. You should see a glossy sauce form.
- To add richness, put your grated cheese in a heatproof bowl. Add hot pasta water bit by bit while whisking until you see a smooth, sauce-like consistency.
- Give the pasta a good drain and put it back in the pot. Pour your marmite-butter mixture over the hot pasta.
- Mix everything until each strand gets an even coat. Add the cheese mixture and stir until it melts into the sauce completely.
- Your pasta should look glossy now, with sauce hugging every strand. Serve it in warm bowls and top with extra cheese and fresh herbs if you like.
- A quick tip – use the reserved pasta water to adjust your sauce consistency. Just add small amounts until you get the texture you want.
Notes
The success of this marmite pasta recipe depends on understanding a few key elements. The mushrooms absorb the marmite sauce beautifully and create a hearty texture with rich flavor. You can skip the mushrooms without compromising the dish if they’re not your thing.
Start with one heaped teaspoon of marmite to get a balanced flavor. Australian readers can use Vegemite as it works perfectly in this recipe. The starchy pasta water plays an important part – you should collect it just before draining to capture maximum starchiness.
Leftover storage needs an airtight container in the refrigerator. The sauce texture changes when frozen, so freezing isn’t recommended. The pasta might become slightly firm when chilled, but a splash of warm water while reheating helps restore its original consistency.
The caloric content changes based on the ingredients you use. Most calculations assume one teaspoon each of olive oil and marmite. You might want to try these tasty additions:
- A handful of frozen peas or sweetcorn added to boiling pasta water
- Crumbled blue cheese for extra depth
- A dash of Worcestershire sauce for extra umami