We’re big on umami bombs around here. Deeply savory ingredients like liquid aminos, nutritional yeast, and miso come in especially handy for making plant-based versions of meaty dishes, but another unsung hero of our sustainable pantry is a little less common this side of the pond. We’re talkin' Marmite, the tangy English spread that polarizes taste buds around the globe.
If you’re not in the Marmite fan club, just hear us out for a second: It (and its Australian sister, Vegemite) is a low-waste wonder, and it shines in a plant-based kitchen. It’s made from yeast left over from beer production combined with salt, spices, and vitamins like B12—which is great because vegetarian diets are usually low on that particular nutrient. Marmite is also high in glutamate, an amino acid that provides the unmistakable salty-savory umami sensation.
Similar to other umami-loaded ingredients like anchovies and miso, a little bit of Marmite goes a long way, and can immediately add dimension to whatever you’re cooking.
While it may taste too intense for a lot of folks right out of the jar, it melts beautifully into dishes and can make whatever you’re cooking taste like you’ve been at it for hours. Take this pasta, for example, which is loaded with bright spring veggies but tastes as rich and satisfying as a pork-filled carbonara. With no little piggies in sight, a dab of Marmite drives those meaty flavors forward.
Marmite Spaghetti with Spring Veggies
Yield: 4 servings
Ingredients:
- 5 tablespoons plant-based butter, divided
- ⅓ cup breadcrumbs
- 2 tablespoons finely chopped mint leaves, plus more for garnish
- 1 tablespoon lemon zest and 2 tablespoons lemon juice (about 1 lemon)
- ¾ teaspoon salt, plus lots more for the pasta water
- 12 ounces spaghetti
- 1 cup fresh or frozen peas
- 2 leeks, rinsed, white and light green parts thinly sliced (save the tops for stock!)
- 2 garlic cloves, finely chopped
- 6 ounces shiitake mushrooms, thinly sliced
- 1 large bunch asparagus, trimmed and cut into 2-inch pieces
- 2 teaspoons Marmite
- ½ teaspoon red pepper flakes
Procedure:
- In a small skillet, melt 1 tablespoon butter over medium heat. Add the breadcrumbs, mint, lemon zest, and ¼ teaspoon of salt and cook, stirring, until golden, 2 to 3 minutes. Set aside.
- Cook the pasta in generously salted water according to the package directions until al dente. If using fresh peas, add them 2 minutes before the pasta is done. If using frozen peas, add them 30 seconds before the pasta is done. Drain pasta and peas, reserving 1 cup of the starchy pasta water.
- While the noodles cook, heat 2 tablespoons of butter in a large skillet over medium heat. Add leeks and sauté, stirring, until softened, about 5 minutes. Add garlic and continue cooking for 2 minutes. Add mushrooms and cook, stirring, 1 minute. Add asparagus and ½ teaspoon of salt and continue cooking for 5 minutes.
- Stir in the remaining 2 tablespoons of butter, Marmite, ½ cup reserved pasta water, lemon juice, and red pepper flakes. Add cooked pasta and peas and toss well to coat in the sauce, adding more pasta water if necessary.
- Garnish with the reserved breadcrumb mixture and extra mint, if desired.
Notes and Substitutions:
- No Marmite on your shelf? You can get a similar umami effect by subbing miso paste, finely chopped anchovies (if you eat them), liquid aminos, or Maggi seasoning.
- Any sliced mushroom can be subbed for the shiitake, and any soft leafy herb (like basil, tarragon, or parsley) can be used instead of mint.
