Spaghetti Aglio Olio with Mushrooms

Yondu complements the umami flavor of mushrooms and mingles with pasta water for a light and flavorful sauce!
  • 30 min

    Total time

  • Medium


  • 4-6 servings


  • Seasonality


  • 8 oz spaghetti (half of a 1 lb package)
  • 2 tablespoons olive oil, divided
  • 2 cups assorted mushrooms (baby bellas, shiitake, oyster, etc.), chopped
  • 4 cloves garlic, thinly sliced
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon Yondu
  • fresh chopped parsley


    1. Cook pasta according to package instructions; reserve 1 cup pasta water.
    2. In a large saute pan, heat 1 tablespoon 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.
    2. In the same pan over medium heat, add remaining 1 tablespoon of olive oil, 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.
    3. Garnish with parsley.

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