Marmite Spaghetti Recipe (2024)

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Marmite Spaghetti

Posted by wiffy on May 11, 2011

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Filed Under: 15-minute Recipes Meatless Recipes One-Dish Meals Pasta Recipes Popular Recipes Recipes Updated Recipes Western Recipes

First posted in May 2011, updated in May 2017.

Marmite is something you either love or hate. For me, of course I belong to the love camp. I even enjoy a marmite drink by simply dissolving marmite in hot water (better than essence of chicken!), and it is a must-have condiment in my porridge since my childhood days. And ever since I discovered marmite spaghetti from watching Nigella’s Kitchen, marmite now has a new purpose: it has become the key ingredient in my favourite to-go “marmite instant noodles”.

More Marmite Recipes:

Marmite Mushrooms Pasta Recipe (above)

Marmite Chicken Wings Recipe

Dress it up a little with some grated parmesan cheese and chopped parsley, and this quickie pasta dish even looks gourmet. This recipe is a god-sent when there is next to nothing in the fridge, and I want to whip up something quick but more wholesome than instant noodles.

39 comments on “Marmite Spaghetti”

zakashi — May 14, 2011 @ 9:15 pm Reply

It tastes great that my children asked me to make it again next time. Thanks!
miumiu — May 15, 2011 @ 8:44 pm Reply

I LOVE Marmite to death …and have almost never lived without it in the refrigerator. This recipe is just brilliant!!
Xiaolu — May 18, 2011 @ 1:34 am Reply

I’ve been really curious to try Marmite but it’s kind expensive here so I don’t want to buy a whole jar and then hate it hehe.
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  wiffy — May 20, 2011 @ 11:33 am
  
  I think it’s sold in mini bottle ;)
seeumono — May 18, 2011 @ 9:40 am Reply

I made this yesterday and my hubby said to his surprise, its actually tasty (he was skeptical at first).
I notice that after we have finished the pasta, there is butter remaining on my bowls and plates. Is is normal? Is it because I did not mix thoroughly or I put too much butter? (I used 200g instead of 375g of pasta. As for the sauce, I used the same quantity as what you listed above).
- wiffy — May 20, 2011 @ 11:34 am
  
  maybe too much pasta water, resulting in residual sauce? the sauce is supposed to cling onto the noodles. But you can experiment with the quantity to suit your liking ;)
Norma — May 19, 2011 @ 3:22 am Reply

I have never ever tried this..I was always told how awful it was a million years ago. If I find a tiny winny bottle, I will give it a change.
- wiffy — May 20, 2011 @ 11:34 am
  
  hehe try it out for yourself and decide if you love or hate it ;)
xann — May 31, 2011 @ 11:51 pm Reply

hi, do you think this can within through the whole morning? Or will the taste go bad easily? Thought of making this for my man’s lunchbox at work.
- wiffy — June 9, 2011 @ 1:32 pm
  
  Hi sorry I have not tried keeping the pasta for hours. perhaps you can pack the pasta and sauce separately and warm the sauce before tossing with the noodles
Mindy Neo — June 1, 2011 @ 1:56 am Reply

Thank you for this recipe. The marmite with butter creates an interesting cocao taste and the dish goes well with some tomato tuna added in. Will be making it again. Thanks loads.
Pingback: The war of the mites | brainpickles
Zen || DIY Blogger — June 17, 2017 @ 1:16 am Reply

Loved this so much I had it every day till I ran out of pasta! Even experimented and subbed the marmite with chilli :) http://hapinesswherever.com/2017/06/3-ingredient-3-minute-spicy-creamy-pasta/
- wiffy — June 20, 2017 @ 5:03 pm
  
  great idea! :D

FAQs

What pairs well with Marmite? ›

Also marmite and cheese and beans on toast is one of the best things in the world. As others said its good for stews and broths also great for ramen noodles to add some umami flavour. It's also really good with peanut butter for funked up pbj's something about the salty marmite and sugary jam just does it for me.

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Where can I use Marmite? ›

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What does Marmite taste like? ›

Marmite in texture is sticky and syrupy, almost like molasses, and is made from brewer's yeast. Its distinct flavour can be described as strong, savoury, salty and earthy - if you've not tried it, then think along the lines of dark soy sauce.

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What is the best way to eat Marmite? ›

Spread a pea-sized amount into a super thin layer on a cracker or piece of toast. Take small bites to acclimate to the potent, salty flavor and add a generous spread of butter if the taste is too strong. Sip water between bites as a palette cleanser.

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Is Marmite good for your stomach? ›

Promotes healthy gut bacteria: Marmite contains live yeast cultures, which can help promote the growth of healthy gut bacteria. This can be especially beneficial for patients who have undergone weightloss surgery, as the procedure can affect the balance of gut bacteria.

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Does Marmite go with meat? ›

The Marmite noticeably enhanced the meat sauce and steak, making them significantly more savory. However, the long-cooking beef stew had such concentrated flavors that the Marmite added little.

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What do Brits eat Marmite with? ›

Marmite has traditionally been eaten as a savoury spread on bread, toast, savoury biscuits or crackers, and other similar baked products. Owing to its concentrated taste, it is often spread very thinly in combination with butter or margarine.

Why is Marmite no longer available? ›

Pioneer's stock retort to queries regarding the lack of supply of Marmite has been to blame it on the lack of “spent yeast”, a by-product of the beer-making process, due to the alcohol bans during the coronavirus pandemic. It is the vital ingredient in the 100% vegetarian and Halaal yeast extract spread.

Do you refrigerate Marmite after opening? ›

Marmite - Do not store it in the fridge, because it goes rock hard even if it's a squeezy one. It is so full of salt, it's absolutely fine at ambient.

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What is Marmite similar to in the US? ›

Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking. Marmite and Vegemite are both spreads made from brewer's yeast that are often used in place of butter on toast or as a sandwich filling.

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How do you add Marmite to food? ›

Stir it into soups and stews

In soups that already boast a ton of umami flavor, like tomato and mushroom recipes, adding Marmite will greatly boost their savoriness. French onion soup is a great candidate for Marmite, too. If made from a classic recipe, with beef stock, the Marmite will make it taste even meatier.

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Is Marmite good for cooking? ›

Yes, Marmite has come into its own. As a sandwich filling, it remains polarising, but as an ingredient it is much more subtle, lending a warm, umami bite to all manner of dishes – as demonstrated by the 10 magnificent recipes below.

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Why do Brits love Marmite? ›

Because Marmite is wonderful. The tangy, salty, flavour enhances all sorts of savoury foods. It's great with cheese, and a treat with poached or scrambled eggs. It's delicious simply by itself on hot buttered toast.

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What's the difference between Vegemite and Marmite? ›

Vegemite is Australian. Thickness: Marmite has a thick and sticky texture, like syrup. Vegemite is even thicker, like a paste or nut butter. Taste: While they share similar notes (salty, yeasty, umami-rich, and bitter), Vegemite has a more intense salty and bitter taste, while Marmite is subtler and sweeter.

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Marmite Spaghetti Recipe (2024)

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