Gluten Free Savoury Umami Spaghetti

A gluten free alternative to Marmite spaghetti

This recipe started after I came across a amazing but unusual spaghetti dish by Nigella Lawson that uses Marmite to create a deeply savoury sauce. The original recipe can be found on her website here.

It is one of those ideas that sounds odd on paper but makes complete sense once you understand what it is doing. Bold, salty, comforting and unapologetically simple.

The problem is that Marmite in the UK is not gluten free and is not suitable for coeliacs. Rather than dismiss the idea entirely, I wanted to see whether it could be adapted properly using a gluten free yeast extract and a method that actually works with gluten free pasta.

This version keeps the spirit of the original idea but is built for gluten free cooking from the ground up. Extra pasta water, gentle heat and a careful hand with seasoning make all the difference. The result is a glossy, savoury bowl of spaghetti that feels intentional rather than compromised.

It is simple. It is divisive. And it is exactly the kind of cupboard cooking that proves gluten free food does not need to be complicated to be satisfying.

I did briefly consider calling this yeast extract spaghetti, but it felt more like a warning label than a recipe title. Savoury umami spaghetti seemed a bit more honest about what actually ends up in the bowl.

Gluten Free Savoury Umami Spaghetti

Ben Haggerty

A simple gluten free spaghetti coated in a buttery savoury umami sauce made with gluten free yeast extract, pasta water and black pepper, finished with Parmesan.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine Italian

Servings 2

Equipment

• Large saucepan
• Wide frying pan or sauté pan
• Wooden spoon or silicone spatula
• Fine grater

Ingredients

  

• 200 g gluten free spaghetti
• 30 g unsalted butter
• 1½ to 2 teaspoons gluten free yeast extract
• 60 to 120 ml reserved pasta cooking water
• 30 g Parmesan or similar hard cheese finely grated optional
• Freshly ground black pepper to taste

Instructions

 

• Bring a large pan of well salted water to the boil. Cook the gluten free spaghetti according to the packet instructions until just shy of done. Before draining, reserve a mug of the pasta cooking water.
• Add the butter to a wide frying pan and melt gently over a low heat. Once melted, stir in the gluten free yeast extract until loosened and evenly combined. Keep the heat low. You are warming it, not frying it.
• Add the drained spaghetti to the pan along with around 60 ml of the reserved pasta water. Toss gently until the pasta is coated and glossy.
• Continue adding pasta water a little at a time, tossing constantly, until the sauce looks silky rather than thick. Gluten free pasta absorbs liquid quickly, so do not be afraid to add more.
• Season with freshly ground black pepper and taste. Add a little more yeast extract if needed, but go slowly. The flavour should be savoury and rounded, not aggressive.
• Remove from the heat and stir through the grated cheese if using. Serve immediately while hot and glossy.

Notes

• Finish with extra grated cheese and black pepper at the table
• Add a pinch of chilli flakes for gentle heat
• Serve with a simple green salad to cut through the richness

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• Reduced salt yeast extract works well here but may need slightly more than standard versions.
• If the sauce tightens as it sits, loosen it with a splash of hot pasta water rather than more butter.
• This is a deliberately simple dish. Overcomplicating it defeats the point.

Keyword Gluten Free, Pasta, Spaghetti