Vegemite Linguine with Parsley Pangrattato

Name: Vegemite Linguine with Parsley Pangrattato
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving
Ingredients: 100 g stale bread; 1 tablespoon olive oil; handful of flat leaf parsley; 400 g linguine; 2 teaspoon olive oil; 2 ½ teaspoon Vegemite

User Reviews

5.0

21 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4
Calories
496 kcal
Course
Main Course, Lunch
Cuisine
Australian

Vegemite Linguine with Parsley Pangrattato

Carmen Warren

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Vegemite Linguine with Parsley Pangrattato. An Italianised version of the Australian Vegemite on Toast. This is unusual but delicious. A great vegan pasta dish.

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Ingredients

Servings

100 g stale bread
1 tablespoon olive oil
handful of flat leaf parsley
400 g linguine (ensure it isn't egg pasta if serving vegans)
2 teaspoon olive oil or butter if not serving this as vegan
2 ½ teaspoon Vegemite

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Instructions

Pre-heat the oven to 200ºC/fan forced 180ºC/Gas mark 4.
Tear the bread into small chunks and whizz it in the food processor until you have course breadcrumbs.
Remove the blade from your processor and add the olive oil a pinch of salt and a generous amount of black pepper. Use a spoon to mix and turn the breadcrumbs so they are all coated in the oil. (Alternatively if you cannot remove the blade then tip the breadcrumbs into a bowl to dress them)
Spread the breadcrumbs over a lined baking sheet and bake for 10-15 minutes until golden.
Whilst the breadcrumbs are baking, finely chop the parsley. (I reuse the food processor)
Remove the crumbs from the oven and allow to cool sightly before adding the parsley.
Cook the linguine as per the packet instructions. (I would check it 1 minute before the suggested time is up)
When the pasta has had about half it cooking time, melt the butter in a frying pan. Add the vegemite. Use a measuring spoon to remove 2 tablespoons of the pasta water and add this to the butter and vegemite mixture.
Cook over a low heat, stirring until everything has dissolved and melted together.
Once the pasta has cooked, use a cup to remove 125ml (½ cup) of the cooking water. Then drain the pasta.
Add the pasta to the vegemite mixture and stir well. Pour in about half of your reserved pasta water and stir well until the pasta is well coated. If the sauce is still thick add a little more of the reserved pasta water.
Serve up the pasta and garnish with the parsley pangrattato.

Nutrition Information

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Calories 496kcal (25%) Carbohydrates 88g (29%) Protein 17g (34%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 247mg (10%) Potassium 347mg (10%) Fiber 4g (16%) Sugar 4g (8%) Calcium 58mg (6%) Iron 2mg (11%)