Yesterday the planets must have been aligned, because somehow Nigella Lawson appeared on my computer screen with a recipe idea that seemed perfectly suited for Thermomix — and for celebrating Australia Day with the many Ozzy readers of this blog. Especially inspiring too, because Australia Day is just one or two days away depending on which time zone you live in (January 26) .
What Nigella does (sans Thermomix)
On YouTube we can watch the lovely Nigella present a child-friendly comfort food recipe (without Thermomix) for “Spaghetti with Marmite” which is further detailed on her website. The website also reveals that Nigella has switched allegiance (!) from (UK) Marmite to (AU) Vegemite. In her own words…
“I have recently turned traitor and shifted to the Vegemite side of the world, and this (recipe) works as well, unsurprisingly, with the antipodean ointment.”
So with Nigella’s poetic narrative for guidance it’s no big leap to turn the simple “Spaghetti with Marmite” into a celebratory Australian dish that uses Thermomix and features Vegemite as hero of the day. I’ve posted my own adaptation below (which builds on the concept by adding a few ingredients) and I encourage all Thermomix fans to take inspiration from Nigella’s words and create a Thermomix version that’s customized to match your family’s level of Vegemite love. Add more or less of the Vegemite, pasta water, or cream. If you’re new to Thermomix and have not yet cooked spaghetti in it, this is a good time to start. Remember — if Freddie can, so can you!)
- 1200 g (42.3 oz) water
- large pinch of salt
- 300 g (10.5 oz) dry spaghetti (or other pasta)
- 150 g (5.3 oz) mushrooms, sliced
- 100 g (3.5 oz) frozen or fresh peas
- 80 g (2.8 oz) unsalted butter in large pieces
- 20-25 g (0.7-0.9 oz) Vegemite (about 1 large Tbs. … or more if you prefer)
- small handful chopped parsley
- optional, 50 g (1.8 oz) cream or sour cream
- optional, grated Parmesan to taste
- Heat water and salt for 10 min/100°C/212ºF/REVERSE/speed 1. This is a good time to prepare the mushrooms.
- Insert pasta through hole in lid and continue cooking at 100°C/212ºF/REVERSE/speed 1 for as long as specified on the pasta package. (I usually slow the speed down to Soft Stir (Spoon) while adding spaghetti, otherwise you can end up with sticks of raw spaghetti flying around the kitchen. (When using smaller pasta shapes this is not a concern.) Also, if using spaghetti, I gently tap it down as it is spinning, to help it lower into the bowl. Continue cooking for the required time without replacing the measuring cap.
- During the last 2-3 minutes of pasta cooking time, add peas through hole in lid.
- Reserve one measuring cap full of pasta cooking water (100 g/3.5 oz) before draining pasta and peas together using the Thermomix simmer basket as a colander. Set pasta and peas aside in a Thermo Server. (If no Thermo Server, simple set aside in a pre-warmed serving dish.)
- Put butter into Thermomix bowl and add sliced mushroom. Cook 8 min/Varoma/REVERSE/Soft Stir, with measuring cap off.
- Add Vegemite, 100 g (3.5 oz) pasta cooking water (if adding cream, use only half the water, with 50 g/1.8 oz cream), and chopped parsley. Stir for 2 minutes/80°C/175ºF/REVERSE/soft stir to combine and melt the Vegemite. Pour over pasta and toss well before serving, garnish with additional parsley and parmesan if desired.
Update: Read what people on the forum had to say about this recipe.