If you or your kids love Vegemite, then you’re all going to go nuts over this five ingredient Vegemite spaghetti.
Like most Aussie’s, you grew up having Vegemite on your toast or on your sandwich for lunch. My favourite was Vegemite and cheese under the griller. Now I know you’re looking at this and thinking “Jase, what are you doing?” Trust me, I thought the same. I thought it was a weird combination, but gave it a go. I actually saw this randomly on my social feed from Vegemite themselves and I think I watched the recipe video 3 times as I was so intrigued. Well in the end I made it, I ate it and I LOVED it.
This is a great recipe for those nights you come home from work and just want to make a quick but satisfying meal. It’s super easy to make and it takes under ten minutes to make. Come to think of it, it’s one of those dishes that I wish I had known about when I was a broke uni student.
But seriously, Vegemite Spaghetti is absolutely delicious and very moreish too. The Vegemite does something with the Parmesan, and it just screams comfort food. It also takes under ten minutes to make. Enjoy!
Vegemite Spaghetti
Course: Dinner4
servings5
minutes10
minutesIngredients
375 g 375 Spaghetti
50 g 50 butter
1 Tbsp 1 Vegemite
1/2 cup 1/2 parmesan, finely grated (plus extra for serving)
2 Tbsp 2 chives, finely chopped
Directions
- Cook the spaghetti in a large pot of salted boiling water for 8-10 minutes, or according to packet instructions.
- Drain the cooked pasta, reserving ½ cup of the cooking liquid. Set both aside.
- Place the pot back over a low heat and add the butter, Vegemite and ¼ cup of the reserved cooking liquid; whisking well until combined.
- Return the spaghetti to the pot and toss through the sauce. Add the Parmesan and remaining cooking water if needed and toss until well combined.
- Divide between serving bowls and season with freshly ground pepper, extra grated parmesan and chopped chives.
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Can I just say that I wasn’t sure how this would taste but I was intruged. It was really good and tonight we had the leftovers and they tasted even better.
The leftovers are the best.
Bloody amazing. I’m an ex-pat Aussie here in San Francisco and this was just spectacular
Cheers Selena and hello from sunnny Briz Vegas.
This was really delicious!
Thanks Peter, I’m glad you liked it.
This looks so good. I’m trying this.
Great! Let me know how it goes.
Ok, I finally made this, I wasn’t sure if I wanted to use one of my very limited great Australian resources for “vegemite spaghetti”……. All I have to say is, BLOODY MARVELLOUS!!!
My daughters, who were not raised on vegemite, were extremely skeptical about sampling this, let alone eating a bunch of it… after their 2nd plate, I’m being begged to make it again.
That’s so awesome to hear. It’s the Aussie genes calling for the good old Vegemite.