Marmite - you either love it or you hate it. Personally, I am not keen, but hubby and the kids seem to like marmite, so it is still a staple in our house. As well as scoring brownie points for being vegetarian, marmite is also low in fat, and low in sugar. Additionally, it is a good source of B vitamins, especially B12 which many vegetarians don't often get enough of. Marmite also contains folic acid - so it is a great food for those who are pregnant too.
I came across a recipe for Marmite Spaghetti in the Nigella "Kitchen" recipe book and have been meaning to make it for a while, as I was intrigued to see whether I like marmite in a recipe rather than on its own.
This recipe originates from Anna Del Contes memoirs Risotto with Nettles. Nigella suggests that the water to cook the pasta in should be as salty as in the Mediterranean, and that the pasta should be con la goccia - have some of the cooking water still clinging to it so that the sauce amalgamates with the pasta more easily. I added 200g of chopped and quartered baby tomatoes, to add colour, flavour and texture to the dish.
This makes a great recipe for those on a budget and I am glad to say, actually tastes a lot nicer than it sounds. It is also a really quick and easy tea to make and can be on the table within 20 minutes. It is best served with lashings of cheese. Parmesan works really well due to its salty flavour, although eldest had hers with cheddar since she is not keen on parmesan. We used pasta spirals rather than spaghetti, as I had them in the cupboard and find that they are more toddler friendly.
I am glad to say that I have found a dish with marmite that I like. The flavours amalgamate really well and the sweetness of the tomatoes really complemented the marmite and parmesan and toned down the bitterness that I tend to taste in marmite on its own. Even if you are a marmite hater, I would urge you to try this recipe and see if it doesn't change your mind. As a vegetarian, I am determined to up my marmite intake as it seems like such a good food product for a vegetarian to eat.
375g dried Spaghetti or pasta shapes
50g unsalted Butter
2 tsp Marmite
200g Cherry Tomatoes, chopped and quartered
Freshly grated Parmesan Cheese to serve
- Cook the spaghetti in boiling, salted water, as per the packet instructions.
- When the pasta is almost ready, melt the butter in a small saucepan and add the marmite and 1 tablespoon of the pasta water, mixing thoroughly to dissolve. Save half a cup of the pasta water, then drain the pasta and pour the marmite mixture over the drained spaghetti, adding a little of the reserved pasta water to amalgamate if required.
- Add the tomatoes to the pasta just before serving and mix together to combine evenly.
- Serve with plenty of parmesan cheese