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Spaghetti With Marmite

by . Featured in KITCHEN
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Introduction

I came across this recipe in Anna Del Conte's memoirs, Risotto with Nettles. Now, there are so many recipes I could borrow from her, and many I have, but this is the one I have to show you here. She introduces it as hardly a recipe, but I wanted to include it because I haven't as yet found a child who doesn't like it.

I know the combination of pasta and Marmite sounds odd to the point of unfeasibility, but wait a moment, there is a traditional day-after-the-roast pasta dish, in which spaghetti is tossed in stock, and I have eaten shortcut versions of this in Italy (recreated guiltlessly in my own kitchen) which use a crumbled stock cube, along with some butter, olive oil, chopped rosemary and a little of the pasta cooking water to make a flavoursome sauce for spaghetti. If you think about it, Marmite offers saltiness and savouriness the way a stock cube might. I'm glad this recipe is here, and I thank Anna for it.

I came across this recipe in Anna Del Conte's memoirs, Risotto with Nettles. Now, there are so many recipes I could borrow from her, and many I have, but this is the one I have to show you here. She introduces it as hardly a recipe, but I wanted to include it because I haven't as yet found a child who doesn't like it.

I know the combination of pasta and Marmite sounds odd to the point of unfeasibility, but wait a moment, there is a traditional day-after-the-roast pasta dish, in which spaghetti is tossed in stock, and I have eaten shortcut versions of this in Italy (recreated guiltlessly in my own kitchen) which use a crumbled stock cube, along with some butter, olive oil, chopped rosemary and a little of the pasta cooking water to make a flavoursome sauce for spaghetti. If you think about it, Marmite offers saltiness and savouriness the way a stock cube might. I'm glad this recipe is here, and I thank Anna for it.

Spaghetti With Marmite
Photo by Lis Parsons

Ingredients

Serves: 4-6

Metric Cups
  • 375 grams spaghetti
  • 50 grams unsalted butter
  • 1 teaspoon marmite (or more to taste)
  • freshly grated parmesan cheese (to serve)
  • 12 ounces spaghetti
  • 3 tablespoons unsalted butter
  • 1 teaspoon marmite (or more to taste)
  • freshly grated parmesan cheese (to serve)

Method

  1. Cook the spaghetti in plenty of boiling salted water, according to the packet instructions.
  2. When the pasta is almost cooked, melt the butter in a small saucepan and add the Marmite and 1 tablespoon of the pasta water, mixing thoroughly to dissolve. Reserve ½ cup of pasta water; then drain the pasta and pour the Marmite/Vegemite mixture over the drained spaghetti, adding a little reserved pasta water to amalgamate if required. Serve with plenty of grated Parmesan cheese.
  1. Cook the spaghetti in plenty of boiling salted water, according to the packet instructions.
  2. When the pasta is almost cooked, melt the butter in a small saucepan and add the Marmite and 1 tablespoon of the pasta water, mixing thoroughly to dissolve. Reserve ½ cup of pasta water; then drain the pasta and pour the Marmite/Vegemite mixture over the drained spaghetti, adding a little reserved pasta water to amalgamate if required. Serve with plenty of grated Parmesan cheese.

Additional Information

For vegetarians replace the Parmesan cheese with a vegetarian alternative.

For vegetarians replace the Parmesan cheese with a vegetarian alternative.

Tell us what you think

What 18 Others have said

  • Oh my wow! Best thing ever for returning back after a break with no food in my student flat! Had this Tuesday night and will be making it again for my Mum when I break for Spring!

    Posted by HarrietONeill95 on 10th April 2015
  • This recipe is absolutely fabulous, but as I have to watch my weight, I do reduce the butter to between 30g and 40g and still tastes good. I also add a sprinkle of dried chives, or fresh if they are in season. The chives, marmite and cheese are to die for. I cannot count the numbers of times I have made this dish and so cheap. You MUST try it :)

    Posted by sonata on 2nd March 2015
  • This is soooo good! It has become my go-to meal whenever I'm in a hurry. I like to sprinkle grated cheddar / red leicester on top as well. And given that my other half hates marmite, I get to eat this all myself! Totally delicious.

    Posted by izzygrace on 14th March 2014
  • I love this recipe. First of all I took a slightly safer route as I couldn't bare the thought of Marmite so used Vegemite. Now I use Marmite all the time. You'd never know that was what you were eating. So tasty.

    Posted by richardbunn on 18th June 2013
  • I don't know what marmite is, but I have made this with olive oil, butter, chicken stock, grated asiago, and fresh basil with a pinch of red pepper and cinnamon...mmmmm!!!!

    Posted by lemonchiffon on 18th June 2013
  • I have vegemite/marmite however this was delicious. A great no fuss meal when you don't have the energy to cook.

    Posted by ciaranic on 30th April 2013
  • Well we couldn't let the aussies talk about vegemite all the time could we? My mum said I'm cooking dinner tonight and this popped into my head, will let you all know how it goes! Go Kiwis!

    Posted by Ieatfoooooooood!!! on 25th March 2013
  • so addicted to this recipe! green beans chopped into thirds and cooked mix so well in it too

    Posted by Natsofyfo on 4th November 2012
  • This was great! As Aussies, of cause we used Vegemite....the kids loved it. I added some broccoli into the dish and it worked a treat....mmmmm...cheesy Vegemity!!

    Posted by barbara.pierce on 27th March 2012
  • Being from the US, I don't know what Vegemite or Marmite is. Could you give an American a clue about exactly what it is and how you could use it for other things. Thanks so much. PS I wish you had a regular show back on The Food Network. I miss your way of making it look so easy.

    Posted by kham1211 on 12th February 2012
  • OMG This was so good!!!!! I added some torn up proscuitto and it is now one of my favorites! (Although I did have to use vegemite......LOL)

    Posted by Candeece on 18th August 2011
  • Being an Aussie, this recipe hit me right off, and I thought I have to try this straight away. Naturally I changed the Marmite to Vegemite and it was brilliant. Why didn't I think of this? Can't wait to pass the recipe onto the daughter to try on the grandchildren. Thanks Nigella, have quite a few of these recipes ready to go.

    Posted by Ozollie on 24th August 2011
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