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Vegemite Pasta Up Close

Vegemite Pasta

This Vegemite pasta is a must try! Pasta water and Vegemite combine to make a thin pasta sauce, which then coats a dish of delicious pasta, peas, mushrooms and grilled chicken!
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Course: Main Course
Cuisine: australia
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people

Ingredients

  • 2 chicken breasts
  • 1/2 cup + 2tbsp olive oil
  • 1/4 cup balsamic vinegar
  • 1/3 cup frozen peas
  • 1/2 cup mushrooms
  • 5 oz fettuccine
  • 2 tbsp butter
  • 1-2 tsp vegemite
  • parmesan cheese, for topping

Instructions

  • Marinate the chicken breasts in balsamic vinegar and 1/2 cup olive oil for at least a half an hour. Grill the chicken on a George Foreman grill or on the stove until cooked through. 
  • Microwave frozen peas to thaw. 
  • Sautee mushrooms in 2 tbsp olive oil on the stove until cooked through. 
  • Cook pasta until al dente. As you drain the pasta, reserve the pasta water.
  • Put the empty pasta pot back on the stove. Melt butter in the pot and then add the vegemite. Allow the vegemite to start dissolving into the butter.  
  • As the vegemite is melting, add pasta water into the vegemite, about 2 tbsp at a time. Taste as you go, continuing to add more water until the vegemite flavoring is as strong as you would like it to be. 
  • The "sauce" should just be a thin coating to give some flavoring to the pasta.
  • Add the pasta, the mushrooms, the peas, and the chicken into the pot. You may need to add more vegemite and water to adjust for the amount of food. 
  • Sprinkle with fresh grated parmesan cheese and enjoy! 

Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 
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