Yondu complements the umami flavor of mushrooms and mingles with pasta water for a light and flavorful sauce!
1 pound spaghetti
4 tablespoons olive oil, divided
12 ounces assorted mushrooms, roughly chopped
1 shallot, thinly sliced
4 cloves garlic, thinly sliced
¼ teaspoon crushed red pepper
3 tablespoons Yondu umami vegetable seasoning*
2 tablespoons chives, chopped
- Cook pasta according to package instructions; reserve 1 cup pasta water.
- In a large sauté pan, heat 2 tablespoons of the olive oil over medium-high heat; cook mushrooms until golden brown, about 2-3 minutes. Do not overcrowd the pan or the mushrooms won’t brown. Cook in batches if necessary, adding more oil to pan as needed. Remove mushrooms to a plate; set aside.
- In the same pan over medium heat, add remaining 2 tablespoons of olive oil, shallots, garlic and red pepper flakes; cook until fragrant, 30 seconds. Add cooked pasta, mushrooms and Yondu; toss well. Add reserved pasta water a tablespoon at a time if it looks too dry.
- Garnish with chives.
- Yondu is a vegan umami vegetable seasoning that you can use as an alternative to fish sauce, soy sauce, miso and vegetable broth. Click here to check it out on amazon.
Keywords: Umami, Pasta, Yondu