1 Tablespoon Vegemite
Bring a large saucepan of water to the boil and cook pasta until al dente (which is usually what the packet tells you to cook it for minus 1 min). Drain but save a cup of pasta water.
Return the pot back to the heat and melt the butter, add the vegemite into the butter with a little of the reserved water and combine. Return the pasta back into the vegemite mixture and stir to coat the pasta.
Serve whilst hot.
Tip: served with cheese makes it extra special (well i think so)