Wild Mushroom Pasta

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

    30 min
  • Level

  • Servings

    4-6 servings


  • 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
  • 2 tablespoons chives, chopped


    1. Cook pasta according to package instructions; reserve 1 cup pasta water.
    2. In a large saute 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.
    2. 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.
    3. Garnish with chives.