Marmite Pasta is the unlikely combination the world never knew it needed. Love it or hate it, it’s happened. And boy it’s delicious!
So yeah. Marmite Pasta is totally a thing. No seriously, i’ve been making this stuff for years. Ever since the queen Nigella Lawson graced us with her Marmite Spaghetti i’ve been absolutely hooked on this dish. If you’re a Marmite lover, get ready for your tastebuds to tingle, because this dish is about to change your go-to Marmite recipe forever.
I don’t know about you, but when I first thought of ‘Marmite Pasta’ I got visions of pasta absolutely drowned in Marmite, or even worse, just pasta with Marmite drizzled over it. Yeah, that is pretty gross. The key to a delicious Marmite pasta is to treat it like a proper meal. Okay that sounds vague, let me explain.
Here I include butter, mushrooms, garlic, parsley and parmesan which already is a dream combo. A combo that just so neatly invites itself to the addition of Marmite. My point is that just because Marmite is a fun and kind of ‘novelty’ ingredient, doesn’t mean it can’t actually make a really delicious dish.
Anywho, enough preaching from me, let’s have a look at how darn easy it is to make.
How to make Marmite Pasta
Like I said, the key is creating a sauce, in contrast to just mixing in Marmite.
- Simply sauté your mushrooms and garlic, melt in your butter and add a tsp of Marmite. Yep, just a tsp of Marmite will give you all the goodness you need.
- Then it’s just a matter of mixing in some pasta. I tend to use spaghetti instead of short cut pasta because I find it distributes the sauce out more evenly. Plus twirling spaghetti is fun, so is Marmite. You get the gist.
- Thin out the sauce with pasta water and finish with parsley and plenty of parmesan!
Tips for the best Marmite Pasta
- Use unsalted butter. Both marmite and parmesan are very salty, using unsalted butter will help keep things more mellow on the salty side of things.
- Thinning out with pasta water is important to create a sauce. Just stirring marmite straight in will leave it too sticky/clumpy.
Marmite Pasta FAQ
- Can I use Vegemite? – Vegemite is Australia’s answer to marmite and the answer is yes you can use it! From what I could gather it’s kind of like Marmite but with a thicker texture and arguably a stronger, saltier flavour. I have made Vegemite pasta in the past and it’s just as delish. The only change I made was adding a little pasta water before adding the pasta itself, just to thin out the Vegemite.
- I’ve never had Marmite before, should I go straight in for the kill? – Marmite’s slogan is ‘you either love it or you hate’ and I really believe that’s true. My advice would be try Marmite (maybe just on buttered toast) and if you love it, go ahead!
- Can I use other types of pasta? – I tend to stick with spaghetti because it distributes the sauce more evenly, so you’re not stuck with a clump of Marmite in a pasta shell or something. However, feel free to choose whatever type you want, just mix it well!
So for all my Marmite lovers out there, this recipe’s for us. Incredibly quick and easy to prepare, fun to make and delicious to eat!
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How to make Marmite Pasta (Full Recipe & Video)
Marmite Pasta is the unlikely combination the world never knew it needed. Love it or hate it, it's happened. And boy it's delicious.
- 7oz / 200g Spaghetti
- 3.5oz / 100g Button Mushrooms, sliced
- 2 heaped tbsp Unsalted Butter
- 1 tsp Marmite (or to taste)
- 1 clove Garlic, minced
- good sprinkle of Fresh Parsley, finely diced
- Parmesan Cheese, finely grated (to taste)
- Black Pepper (to taste)
- Olive Oil, for frying
Pop your Spaghetti in salted boiling water and cook according to packet instruction. Drain when ready, reserving a cup of pasta water.
Fry your Mushrooms in a little Olive Oil over medium heat until browned and soft. Add your Garlic and fry a little longer until it just starts to brown.
Melt in your Butter and add your Marmite.
Turn heat to low.
Stir in your Spaghetti using your pasta water to thin out as needed. You won't need much, a few tbsp max.
Sprinkle in your Parsley and Black Pepper. Mix everything in the pan, ensuring all the sauce is soaked up and all the Spaghetti is covered.
Serve hot with plenty of Parmesan sprinkled on top.
Watch how to make it!
a) Salt - You'll see that I don't add any salt in this recipe apart from the season the spaghetti. Parmesan and Marmite are already very salty, so in my opinion no further salt is needed. However, season to preference if you'd prefer more salt.
b) Vegemite - Vegemite can easily be replaced in this recipe, however it is much thicker than Marmite. For this reason I would add the pasta water before you add the pasta, to ensure the sauce is smooth and can easily be blended.
c) Calories - Based on using 1 tsp olive oil, 2 tbsp of parmesan and 1 tsp of marmite.
For another fun pasta recipe head over to my Baked Camembert Mac and Cheese!