Mini Vienna and Marmite Spaghetti

Prep Time


Cook Time


Total Time





  • 500 g Eskort Mini Viennas
  • 400 g uncooked spaghetti
  • 5 ml (1 tsp) fresh thyme, chopped
  • 250 ml (1 cup) fresh cream
  • 65 ml (¼ cup) starchy water from the pasta pot
  • 30 ml (2 tbs) Marmite
  • 125 ml (½ cup) cheddar cheese
  • 15 ml (1 tbs) butter
  • olive oil for cooking
  • salt for seasoning


  • Bring a pot of water to the boil over a high heat and add salt.
  • Place the spaghetti into the boiling water and cook until al dente.
  • Remove from the heat and use a ladle to extract ¼ cup of the starchy water.
  • Drain the pasta into a colander and drizzle with some olive oil, then set aside.
  • Add some olive oil to a large pan over a moderate heat.
  • Add the chopped thyme and mini viennas, and fry until golden.
  • Add the fresh cream, Marmite and starchy water, and stir to combine.
  • Add the spaghetti, butter and cheese to the pan and swirl until all the spaghetti is coated with the sauce.


Serve with fresh baby spinach or rocket leaves.