Vegemite Linguine with Parsley Pangrattato
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
496 kcal
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Course
Main Course, Lunch
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Cuisine
Australian
Vegemite Linguine with Parsley Pangrattato
Description
Vegemite Linguine with Parsley Pangrattato uses linguine pasta cooked until just tender, dressed in a vegemite butter or olive oil sauce that imparts a salty, umami depth. Meanwhile, stale bread is turned into coarse breadcrumbs, tossed with olive oil, salt, and pepper, and baked until golden and crisp. Once cooled, fresh flat-leaf parsley is stirred through, giving an herby freshness to the crunchy topping. The contrast between the soft pasta coated with savory vegemite and the crispy, bright pangrattato creates an interesting texture and flavor balance. This dish lends itself well to a light lunch or simple dinner, providing nourishment with straightforward ingredients.
Ingredients
- 100 g bread stale
- 1 tablespoon olive oil
- flat leaf parsley handful
- 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
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
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 88g | 29% |
| Protein | 17g | 34% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 247mg | 10% |
| Potassium | 347mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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