They say you either love it or hate it and I'm most definitely in the love it camp when it comes to marmite!
This super quick but oh so tasty marmite spaghetti has a rich savoury flavour and is perfect for an easy mid-week dinner.
I've been making this marmite spaghetti long before Nigella made it a 'thing' and I've even managed to convert several marmite hating friends to it.
I used to rustle it up all the time in my uni hall of residence circa 2001 (usually after a late night in the student union!)! It was quick, cheap, and ever so tasty...which is basically music to the ears of any student.
Now it's my kids who request this marmite pasta (at least once a week), and I'm more than happy to oblige. Don't knock it until you try it, even the marmite haters amongst you!
✔️ Why should you try it?
- Quick and easy
- Cheap to make
- Perfect for kids
- Marmite is packed full of vitamins and minerals
- Marmite - one teaspoon is all you need! You could also substitute marmite for vegemite.
- Butter - use unsalted butter as marmite is already quite salty.
- Garlic - make sure the garlic is chopped very finely.
- Parmesan - grana padano would also work well and is considerably cheaper.
- Spaghetti - or use another long pasta such as linguine.
- Black Pepper
- Heavy bottom pan (for making the buttery marmite sauce)
- Large saucepan (for boiling the spaghetti)
- Sharp knife
- Chopping Board
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Bring a large pan of water to the boil and cook the pasta according to instructions. Whilst the pasta is cooking, melt the butter in a pan over a medium heat and gently cook the garlic for a few minutes.
Two: Add in the marmite (I use 1 teaspoon) and stir to combine.
Three: Drain the pasta, being careful to reserve 3 tablespoon of the starchy pasta cooking water. Stir the pasta through the buttery marmite mixture and add in the reserved pasta water to make a glossy smooth sauce.
Four: Sprinkle in the grated Parmesan and stir to combine. Serve with a grinding of black pepper and more Parmesan.
💭 Top tips
Use unsalted butter as marmite and cheese are both quite salty.
Adding a little of the starchy pasta water gives the sauce a lovely glossiness. This isn't a step to skip!
I find it's best to use long pasta like spaghetti or linguine for this dish, as the silky sauce clings to each strand.
🍴 Serving suggestions
The marmite spaghetti is great just as it is, but when I want something more substantial, I almost always opt for this amazing pesto focaccia and a green salad.
Why not try adding some bacon or sliced chorizo sausage (at the same time as the garlic)?
A handful of frozen peas or sweetcorn could be added to the boiling pasta water a few minutes before draining.
Be bold and sprinkle with crumbled blue cheese instead of parmesan (stilton would work well because of its texture).
This is one pasta dish that is best eaten fresh and steaming hot. That's not to say it can't be reheated (and I sometimes have leftovers for lunch the next day), but it's infinitely better as soon as it's made.
Marmite should not be stored in the fridge as the cold temperature makes it go really hard and difficult to spread. The jar should be stored in your kitchen at room temperature.
Marmite can be used in a lot of savoury dishes adding a wonderful depth of flavour and richness. It's delicious when added to gravy, stews, cheese sauces, french onion soup, beef casseroles, ragu and of course cheese on toast!
Marmite is a good source of several vitamins and minerals, including: Thiamin, Riboflavin, Vitamin B6 and B12 and Niacin (source: Webmd)
Some more tasty pasta recipes for you to try!
- Chorizo Mac and Cheese - add smoky chorizo to your mac and cheese, for a Spanish style twist on this family favourite pasta dish.
- Creamy Boursin Pasta - quick and oh so tasty, this luxurious Creamy Boursin Pasta with smoked bacon is perfect for an easy weeknight dinner!
- Halloumi Pasta - Halloumi and chorizo are fried until golden and mixed with a smoky tomato sauce and penne pasta in this family-friendly dish.
- One Pan Chicken Penne Arrabbiata - this delicious and (mildly) fiery chicken penne arrabbiata is cooked in one pan. That’s right, no need to boil your pasta separately as it cooks in the arrabbiata sauce!
- Creamy Pumpkin and Bacon Penne - roasted pumpkin, garlic, and rosemary get whizzed up in a food processor with cooked smoky bacon, cream, Parmesan and mustard to make the most luxurious smooth pasta sauce you will ever taste!
- White Bean Pasta (Hungry Healthy Happy) - makes use of store cupboard staples like pasta, a can of beans and tomatoes for a budget friendly meal that is easy to adapt.
- Easy Cheesy Pasta - deliciously comforting easy cheesy pasta using a cheat’s crème fraiche cheese sauce pepped up with smoked paprika and Dijon mustard.
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- 250 g Spaghetti or use linguine
- 30 g Unsalted Butter
- 1 Garlic Clove peeled and chopped finely
- 1 teaspoon Marmite
- 50 g Parmesan grated
- Black Pepper
- Bring a large pan of water to the boil and cook the pasta according to packet instructions.
- Whilst the pasta is cooking, melt the butter in a pan over a medium heat and gently cook the garlic for a few minutes.
- Add in the marmite (I use 1 heaped teaspoon) and stir to combine.
- Drain the pasta being careful to reserve 3 tablespoon of the starchy pasta cooking water. Stir the pasta through the buttery marmite mixture and add in the reserved pasta water to make a glossy smooth sauce.
- Sprinkle in the grated Parmesan and stir to combine. Serve with a grinding of black pepper and more Parmesan if you like things cheesy.
- Try adding some pancetta or sliced chorizo sausage at the same time as the garlic.
- A handful of frozen peas or sweetcorn could be added to the boiling pasta water a few minutes before the end of cooking.
- Be bold and try crumbling over some blue cheese like Stilton.