Marmite pasta

This is a serious case of “don’t knock it till you’ve tried it”. There seems to be a trend for really simple pasta dishes recently (-ish), and this is my contribution to it. I’ve been eating it several times a week (unhealthy? what about all the vitamin B in Marmite?) and I’m currently having withdrawal symptoms because I can’t find any Marmite in Greece. I didn’t even like the stuff before I tried this.

A lot of the enjoyment comes from the texture, so cook your pasta al dente and choose a good shape. I love bucatini, there’s some good bite on it as it’s thick, but the hole running through the middle makes it light and fluffy. If you’re one of those people that don’t understand others’ obsessions with the geometry of pasta (I can’t wait to read my Christmas present), spaghetti will do just fine.

Marmite Pasta (thank you Nigella)

Ingredients (serves 1 greedy person – me)

150 gr pasta
15 gr butter
1/2 – 1 tsp marmite (depending on how strong you want the flavour to be obviously – I normally do something in the middle)
freshly grated pecorino (or parmesan)
ground pepper (optional)

Cook the pasta in salted water until al dente. Reserve about 1/3 cup of the cooking water – you’ll need that starch to bring the dish together. Drain the pasta.

Melt the butter in a pan, add the Marmite and the reserved water – stir until the Marmite has dissolved. Add the pasta back in the pan, then the cheese, and stir until everything is covered in gooey sauce and the pasta has turned a golden colour from the Marmite. You shouldn’t need any salt, but add pepper if you fancy it – I actually prefer it without. Serve immediately.


  1. linguina · January 4, 2011

    I'm not a big fan of Marmite, but now i'm really curious…especially because i love ” pasta in bianco” with just butter and Parmesan or Pecorino. The little twist with marmite i think can be really interesting!
    I will let you know.


  2. Ino · January 5, 2011

    I didn't like Marmite before I tried this. It definitely isn't as strong as Marmite on toast. Try it and let me know how it went!


  3. Sporadic · January 7, 2011

    Just made a (slightly bastardised due to not being arsed with measuring) version. It was tres delicio. Ta for the inspiration.


  4. Ino · January 8, 2011

    I never really bother with measuring stuff for this either. Glad you liked it! I definitely eat way too much of it.


  5. Pavel · January 14, 2011

    Haha I've been eating this for years before I'd seen it on Nigella. I've always used Penne and grated a huge amount of cheddar on top as well! LUSH!


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