Dinner/ Pasta/ Recipes

Easy Vegemite Chicken Pasta

11/01/2016 (Last Updated: 06/09/2019)

 

Not quite Asian, not quite European, with a huge chunk of Australian thrown in for good measure. Vegemite Chicken Pasta is super easy to make and packed with flavour. Move over Vegemite Toast and Scrolls, there’s a new Vegemite recipe in town.

Vegemite Chicken Pasta on plate.

 

Why We Love This Recipe

Vegemite Chicken Pasta uses simple ingredients that most Aussie’s are bound to already have in their kitchen at home.

The marinade is a stellar blend of two old favourites, honey and soy, with Japanese mirin (rice wine for cooking) to add a bit of sweetness and a dab of Vegemite for a savoury, umami kick.

The sugar in the honey and mirin help the sauce thicken quickly so your dinner is ready on the table in under 30 minutes. (Let’s be honest, most of that is marinating time anyway!)

 

Vegemite Chicken Pasta on plate.

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How to make Vegemite Pasta

For the marinade, place the garlic, soy sauce, Vegemite and mirin in a jar or small bowl and mix well. Pour over the chicken pieces and allow to marinate for 15 minutes.

Pouring vegemite marinade on chicken.

Then For the sauce, get a small bowl and mix the soy sauce, mirin, honey, garlic and Vegemite. Set aside.

Chicken marinating in a bowl.

Meanwhile, bring a large pan of water to the boil. Add the pasta and cook according to packet directions. Drain and set aside.

Heat the oil in a saucepan over medium high heat. Pop in the marinated chicken with any remaining marinate and stir fry until the marinade thickens.

Pour in half the sauce and continue to cook until sauce reduces. Add in the remainder of the sauce and stir until it becomes sticky.

Chicken cooking in Vegemite marinade in a pan.

Place the spaghetti in a serving dish. Top with cooked Vegemite chicken and drizzle with remaining sauce. Serve immediately.

Vegemite Chicken Pasta Tips

  • Marinate the chicken early to have dinner ready even quicker!
  • Continue stirring while the sauce thickens to ensure an even coating on the chicken, and to avoid any sticking to the pan.

FAQs

What is Vegemite?

Vegemite is a black sandwich spread made from brewer’s yeast and it’s ridiculously popular in Australia.

Most Australians have grown up on the stuff, and for us there’s no better way to wake up than with a hot cup of coffee and a slice of toast with butter and Vegemite in the morning.

(Scratch that. There’s nothing better than testing it out on unsuspecting new friends as we travel around the world mwahaha.)

Now I can understand why Vegemite sounds… well… not so delightful to those who haven’t tried it before.

Brewer’s yeast? What does that taste like?

Vegemite is the new black. And so is this recipe. Click To Tweet

Vegemite has a fairly unique flavour all of its own… savoury, with a hint of umami. So no wonder it’s proving to be super popular with our Japanese test subjects friends. 😛

 

 

How to eat Vegemite (The authentic way):

  • Take a nice hot piece of toast
  • Slather it with a generous amount of butter
  • Top with just the barest scraping of Vegemite
  • Eat
  • You are now an honourary Australian.

Just… whatever you do, don’t paste it on like Nutella or you’ll be in for a real salty tang of a time.

How long will Vegemite Chicken Pasta last in the fridge?

We’d say 3 days max, if you don’t think you’ll eat the rest in that time just pop it in the freezer and re-heat it when you’re ready!

 

Variations & Substitutes

  • If you’re not a pasta person try serving this dish with rice instead!
  • If you can’t track down Vegemite you can substitute with Marmite or 1/2 cup of beef stock.

 

Have you eaten or cooked with Vegemite before? How did you find it? We want to hear all your Vegemite stories!

Vegemite Chicken Pasta on plate.

★ Did you make this recipe? Please leave a star rating below!

Vegemite Chicken Pasta on plate.

Easy Vegemite Chicken Pasta

Vegemite Chicken Pasta is super easy to make and packed with flavour. Move over Vegemite Toast and Scrolls, there's a new Vegemite recipe in town.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Dinner
Cuisine: Australian, Wandercooks
Servings: 2 people
Calories: 1243kcal
Author: Wandercooks
Cost: $8

Equipment

  • Medium Saucepan
  • Medium Frying Pan

Ingredients

  • 1 chicken breast diced
  • 200 g spaghetti

For the Marinade

  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tsp Vegemite
  • 1 clove garlic chopped

For the Sauce

  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp honey
  • ½ tsp Vegemite
  • 1 clove garlic chopped

Instructions

  • For the marinade, place the garlic, soy sauce, Vegemite and mirin in a jar or small bowl and mix well.
  • Pour over the chicken pieces and allow to marinate for 15 minutes.
  • For the sauce, get a small bowl and mix the soy sauce, mirin, honey, garlic and Vegemite. Set aside.
  • Meanwhile, bring a large pan of water to the boil. Add the pasta and cook according to packet directions. Drain and set aside.
  • Heat the oil in a saucepan over medium high heat. Pop in the marinated chicken with any remaining marinate and stir fry until the marinade thickens.
  • Pour in half the sauce and continue to cook until sauce reduces. Add the remainder of the sauce and stir until it becomes sticky.
  • Place the spaghetti in a serving dish. Top with cooked vegemite chicken and drizzle with remaining sauce. Serve immediately.

Notes

Vegemite Chicken Pasta Tips

  • Marinate the chicken early to have dinner ready even quicker!
  • Continue stirring while the sauce thickens to ensure an even coating on the chicken, and to avoid any sticking to the pan.

FAQs

What is Vegemite? Vegemite is a black sandwich spread made from brewer’s yeast and it’s ridiculously popular in Australia. Most Australians have grown up on the stuff, and for us there’s no better way to wake up than with a hot cup of coffee and a slice of toast with butter and Vegemite in the morning. Now I can understand why Vegemite sounds... well... not so delightful to those who haven’t tried it before. Vegemite has a fairly unique flavour all of its own... savoury, with a hint of umami
How to eat Vegemite (The authentic way):
  • Take a nice hot piece of toast
  • Slather it with a generous amount of butter
  • Top with just the barest scraping of Vegemite
  • Eat
  • You are now an honourary Australian.
Just… whatever you do, don’t paste it on like Nutella or you’ll be in for a real salty tang of a time.
How long will Vegemite Chicken Pasta last in the fridge? We'd say 3 days max, if you don't think you'll eat the rest in that time just pop it in the freezer and re-heat it when you're ready!
Variations & Substitutes
  • If you're not a pasta person try serving this dish with rice instead!
  • If you can't track down Vegemite you can substitute with Marmite or 1/2 cup of beef stock.

Nutrition

Calories: 1243kcal | Carbohydrates: 204g | Protein: 86g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 5262mg | Potassium: 1750mg | Fiber: 8g | Sugar: 40g | Vitamin A: 68IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 6mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks

Where We Learned This Recipe

So we’ve just crunched the numbers and figured out that we have only six weeks to go on our year long wandering adventure. 🙁

Apart from shock at how fast time has flown (whaaat? it’s 2016? you’re joking) I’m still trying to figure out which feeling is stronger…

Because our super keen excitement to see everyone we’ve missed back home is kind of tinged with that horrible, disbelieving feeling of NOOOO.

It can’t be over yet. It’s far too soon to be going home. Didn’t we leave Adelaide like a month ago?

Thankfully the journey is not over yet!

For now we’ve got:

  • A huge kitchen in a cozy Japanese guesthouse and some super tasty ingredients.
  • Our trusty tube of Vegemite. (Australians can’t leave home without it!)
  • And two zany Wandercooks ready to cook up a storm.

And for the record. We did eat this dish with chopsticks 🙂

If you’ve read this far here’s a little Wandercooks Easter Egg for you!

Sarah set up this post and when I came to edit it, all she had written was this:

Spaghheteh. Looove meh some spaghheteh.

I didn’t have the heart to delete it! 😛

Easy Vegemite Chicken Pasta - An Australian flare to this Asian style dinner. The salty Vegemite blends perfectly with the honey and soy. | wandercooks.com

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24 Comments

  • Reply
    Beth Pierce
    07/09/2019 at 1:01 am

    I know what I am having for dinner tonight! This is a restaurant worthy dish, indeed!

    • Reply
      Wandercooks
      09/09/2019 at 10:46 am

      Hope you enjoy!

  • Reply
    Emily
    06/09/2019 at 1:49 pm

    I’ve hardly had vegemite since I studied abroad in Australia but this pasta is a great excuse to have some in my pantry again!

    • Reply
      Wandercooks
      09/09/2019 at 10:45 am

      Awesome Emily! Any excuse to have more haha!

  • Reply
    Tilly
    06/09/2019 at 1:32 pm

    You had me at Vegemite. When someone from other countries ask me what its like I kinda say like soy sauce? haha. I to have taken tubes of it overseas. This recipes was delicious!

    • Reply
      Wandercooks
      09/09/2019 at 10:45 am

      Haha yes! I was surprise our Japanese friends didn’t like it, as we think it’s quite similar to their soy/umami flavours!

  • Reply
    Veena Azmanov
    06/09/2019 at 1:17 pm

    Pasta is one special meal at my Dinner table. My family loves it.

    • Reply
      Wandercooks
      09/09/2019 at 10:44 am

      That’s awesome to hear Veena!

  • Reply
    Alexandra @ It's Not Complicated Recipes
    06/09/2019 at 11:50 am

    This is one dish full of flavour – it is such a clever and delicious idea 🙂

    • Reply
      Wandercooks
      09/09/2019 at 3:31 pm

      Thanks Alex!

  • Reply
    Christine
    21/06/2016 at 6:22 pm

    Hi Wandercooks, I made the Vegemite chicken pasta dish tonight and it was very tasty. I added a few stir fry vegetables to add color and just because we like our veggies as well. I will be adding this to my list of favorite easy mid week meals.

    • Reply
      Wandercooks
      21/06/2016 at 6:56 pm

      Yay thanks Chris, that is so awesome to hear! Glad you enjoyed 😀 Love the addition of the veggies too, a great way to make this extra nice and healthy.

  • Reply
    Kylee
    16/04/2016 at 1:04 am

    Well hi there new BFFs! Anyone who loves vegemite is a friend of mine. I grew up eating it (I’m a kiwi), and NO ONE in the USA understands my love for it.

    Even my kiwi/American fusion children refuse to eat it #sadface

    I’ve used it as a flavour enhancer in beet stew, in veggie soup etc, but never in this way! Very creative of you guys.

    I traveled the world, and was never without a jar or tube of it, and even now carry a tube of vegemite in my handbag. Seriously.

    • Reply
      Wandercooks
      16/04/2016 at 10:22 am

      That’s awesome Kylee! Very happy to meet a fellow vegemite lover. Would love to know if the kids love it in the pasta (or if they even realise it’s in there!!)

      Yep, our poor little tube ran out just before we got home, but already stocked up on a nice big jar in the pantry haha.
      We’ve never used it in a beef stew or veggie soup before though – they’re great ideas!

  • Reply
    Christie
    11/04/2016 at 9:23 pm

    I haven’t seen vegamite in years, but loved it as a kd. I can see how it would add delicious flavor to this recipe.

    • Reply
      Wandercooks
      12/04/2016 at 8:50 am

      Definitely worth picking up a jar again soon then! 🙂

  • Reply
    Claudia | Gourmet Project
    11/04/2016 at 9:19 pm

    It sounds so unexpected. I MUST try it. Just give me the time to find vegemite here in Rome 🙂

    • Reply
      Wandercooks
      12/04/2016 at 8:49 am

      Good luck Claudia, we found it in a few import stores across Europe so hopefully you can find it there too!

  • Reply
    Ramona W
    11/04/2016 at 9:12 pm

    Wow, what a way to make vegemite the star of a dish. I have only applied in on bread with butter. 🙂 The chicken looks amazing. 🙂

    • Reply
      Wandercooks
      12/04/2016 at 8:49 am

      Thanks Ramona! It really is such a unique ingredient to play with. Toast with butter and vegemite will always be the fav, but there’s so many more things you can do with it! 😀

  • Reply
    Swayam
    11/04/2016 at 9:01 pm

    Looks so so good!! My mouth watered

    • Reply
      Wandercooks
      12/04/2016 at 8:48 am

      Haha, our job is done 😛

  • Reply
    Diana
    11/04/2016 at 4:05 pm

    Never heard of vegemite before but it sounds very delicious!

    • Reply
      Wandercooks
      11/04/2016 at 4:34 pm

      Oh Diana your taste buds are in for a treat! 😀

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