NATIONAL VEGEMITE DAY | VEGEMITE AND CHEESE SPAGHETTI

Forget toast…try putting Vegemite where it truly shines: in a big, cheesy bowl of spaghetti. June 16 marks National Vegemite Day, and while most of the country is spreading it thin on buttered bread, we’re taking this staple to a whole new level – melting it into a silky sauce and tossing it through pasta!

It’s salty. It’s cheesy. It’s unapologetically Aussie. Let’s get into it.

This recipe has been adapted by none other than the legends themselves, Vegemite.

INGREDIENTS

• 375g Spaghetti
• 1 tablespoon butter (20g)
• 1 tablespoon VEGEMITE (20g)
• ½ cup parmesan, finely grated (plus extra for serving)
• 2 tablespoons chives, finely chopped

Serve with a Rye Sourdough Vienna to add to the glorious hug that is this dish!

INGREDIENTS AVAILABLE FROM

METHOD

1. Cook the spaghetti in a large pot of salted boiling water for 8-10 minutes, or according to packet instructions.
2. Drain the cooked pasta, reserving ½ cup of the cooking liquid. Set both aside.
3. Place the pot back over a low heat and add the butter, Vegemite and ¼ cup of the reserved cooking liquid; whisking well, until combined.
4. Return the spaghetti to the pot and toss through the sauce. Add the Parmesan and remaining cooking water if needed and toss until well combined.
5. Divide between serving bowls and season with freshly ground pepper, extra grated parmesan and chopped chives. Serve with thickly sliced Rye Sourdough Vienna from Brumby’s Bakery.

And there you have it — Vegemite & Cheese Spaghetti in all its salty, cheesy glory! It’s quick, it’s comforting, and it’s proof that Vegemite’s magic goes way beyond your daily brekky. Whether you’re a lifelong lover or a brave first-timer, this recipe is our little love letter to an Aussie icon. Long live the mighty spread!