Vegemite Spaghetti

If you or your kids love Vegemite, then you’re all going to go nuts over this five ingredient Vegemite spaghetti.

Vegemite spaghetti served on a plate garnished with parmesan and chives

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

4 from 10 votes
Recipe by Dad’s Home Kitchen with Jase Pashley Course: Dinner
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes

Ingredients

  • 375 g Spaghetti

  • 50 g butter

  • 1 Tbsp Vegemite

  • 1/2 cup parmesan, finely grated (plus extra for serving)

  • 2 Tbsp 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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Welcome to Dad's Home Kitchen, where food brings family and friends together. From free delicious recipes to try, to amazing foodie tours that will get you out and about exploring, as well as a little bit of retail therapy from our online store. Dad’s Home Kitchen has something for everyone. Read More »




10 Comments

  1. 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.

     
  2. Peter T

    This was really delicious!

     
  3. This looks so good. I’m trying this.

     
  4. 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.

     
    • Jase Pashley

      That’s so awesome to hear. It’s the Aussie genes calling for the good old Vegemite.

       

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