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Vegemite Linguine with Parsley Pangrattato

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Pre-heat the oven to 200ºC/fan forced 180ºC/Gas mark 4.
  2. Tear the bread into small chunks and whizz it in the food processor until you have course breadcrumbs.
  3. 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)
  4. Spread the breadcrumbs over a lined baking sheet and bake for 10-15 minutes until golden.
  5. Whilst the breadcrumbs are baking, finely chop the parsley. (I reuse the food processor)
  6. Remove the crumbs from the oven and allow to cool sightly before adding the parsley.
  7. Cook the linguine as per the packet instructions. (I would check it 1 minute before the suggested time is up)
  8. 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.
  9. Cook over a low heat, stirring until everything has dissolved and melted together.
  10. Once the pasta has cooked, use a cup to remove 125ml (½ cup) of the cooking water. Then drain the pasta.
  11. 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.
  12. Serve up the pasta and garnish with the parsley pangrattato.

Nutrition Information

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%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 496

% 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.