This is controversial.
But when a mate said he had a crack at making this for his kids and that it was actually good, I couldn’t resist the lure of a quick, easy dinner recipe with the added benefits of a vitamin-enriched ingredient that had only ever known bread as its carb-friend.
Dinner now puts the rose in every cheek.
In fact reaching the bottom of a Vegemite jar is such a momentous occasion that I can still remember exactly where I’ve been whenever I’ve scraped around with my knife. Ahh the jar of 1994 and all the baked pinwheels...
But back to the pasta.
Vegemite in spaghetti sounds odd because it is. It's a spread, not a sauce. It’s not tomato-based and there isn’t 20 tonnes of basil getting mashed up with oil.
Paired with some garlic, chilli, and cheese though, Vegemite works. This meal has become a wonder-dish that has had multiple repeat requests. And it’s done in 15 minutes.
Dinner's up kids.
1 Packet of Spaghetti
3 cloves of Garlic, minced (or use the pre-made stuff in a jar for extra jar-ingredient-action)- swap around
1/2 red chilli (or use a shake of dried chilli flakes for yet more jar-ingredient-activity)
1/2 cup parmesan cheese
1/4 cup olive oil
That jar of Vegemite that’s always in the door of your fridge
1. Cook the spaghetti according to packet instructions in a big pot and drain.
2. If using fresh garlic and chilli you will need to fry these off for 3 minutes in another pan, making this a 2-pan recipe. I don’t like to wash dishes on Wednesday nights though so I tend to stick to my friends in the jars.
3. Add to the drained pot of spaghetti the olive oil, minced garlic, chilli, parmesan, and 2 LEVEL tablespoons of Vegemite. Remember a little of this key ingredient goes a long way.
4. Mix through on a low heat. If you want to up your Vegemite game, add in a bit here but the goal isn’t to create pitch black pasta, we’re just after a hint of yeast spread in each mouthful.
5. Serve topped with extra parmesan.
6. Finally, FINALLY add Vegemite to your shopping list again.