Fancy some Wild Mushroom Pasta?
Did you know that today is National Mushroom Day (15th October)
Well to clebrate the day the the team at Yondu have shared this lovely Willd Mushroom Pasta plant-based recipe which showcases the versatility of this meaty vegetable.
Yondu is a plant-based, all-purpose seasoning that compliments the umami flavour of mushrooms. It is made from non-GMO organic soybeans which are triple-fermented over the course of 100 days, then blended with the savoury broth of onions, white radishes, leeks, cabbage, carrots, shiitake mushrooms, ginger and garlic to create Yondu’s unique ﬂavour that celebrates the ‘Joy of Veg’.
The texture and satisfying bite of a mushroom is a great option for those trying to adopt a plant-based diet. In fact, Yondu’s flavourful Wild Mushroom Pasta can rival any Bolognese and is incredibly simple to make.
Total time: 30 min
Yondu effect: Yondu compliments the umami flavor of mushrooms and mingles with pasta water for a light and flavorful sauce!
- 140g spaghetti
- 2 tablespoons of olive oil
- 150g assorted mushrooms, cut into small pieces
- 2 cloves garlic, thinly sliced
- 1 tablespoons of Yondu
- Pinch of crushed chilli flakes
- 1 tablespoon of chives, chopped
- Cook the pasta as instructed. Reserve some pasta water.
- In a large s pan, drizzle oil and cook mushrooms over medium high heat until golden brown for about 2-3 minutes. Do not overcrowd the pan or the mushrooms won’t brown. Add the sliced garlic and cook for 30 seconds.
- Add pasta and Yondu and toss well. Add reserved pasta water if it looks too dry.
- Serve with chopped chives and chilli flakes on top
For an extra rich Wild Mushroom Pasta dish, use shittake mushrooms which already have a moreish umami taste.