Pasta Aglio Olio with Mushrooms

My go-to weeknight meals is pasta. It’s quick, versatile, delicious and so satisfying. 

This recipe is courtesy of Yondu, a new organic Korean cooking condiment made from triple fermented soy beans and other vegetable products. It doesn’t contain MSG. After trying it out in this recipe, I can think of a hundred different dishes to use this product. It comes in a liquid form and is organic so it is perfect to add that elusive umami flavour to vegan and vegetarian dishes. 

This is one of the easiest to use Umami flavourings I have tried. The liquid form makes it easy to use in a variety of dishes. You should taste it straight out of the bottle to get an idea of the flavour. The result is the added flavour to your dish and it doesn’t have any after taste. 

You can use Yondu in other pasta dishes, stir fries, soups, casseroles, salads and more. Use this as a substitute for fish sauce, soy sauce, oyster sauce, stock cubes and other umami flavourings. Here are some recipe ideas and you can buy it on Amazon

Aglio Olio or garlic and olive oil is one of my classic, nothing in the fridge, pasta dishes. Adding a sprinkle of chilli flakes and a grating of parmesan is one of my quick 15 minutes meals. Just make sure you use good Extra Virgin Olive Oil, well salted water to boil the pasta and you are gold. 

yondu umami
Yondu umami flavour Enhancer

This recipe has the addition of mushrooms, which I sauteed in the olive oil for a few minutes to intensify the umami flavours before adding garlic. If you are not vegan, you can add in some bacon for even more flavour. 

Note:Yondu was gifted. 

If you do try using Yondu, do leave a comment below and let me know what you think. 

Pasta Aglio Olio with Mushrooms

A very easy 15 minute umami rich pasta dinner that anyone can make.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main
Cuisine: Italian
Keyword: pasta, umami, vegan, vegetarian
Servings: 2 portions
Calories: 250kcal


  • 140 g spaghetti
  • 3 tbsp Olive Oil
  • 150 g chestnut mushrooms thinly sliced
  • 3 cloves garlic sliced
  • 1 tbsp Yondu
  • 1 tsp chilli flakes
  • 1 tbsp chives


  • Cook the pasta according to the pack, then drain, reserving some of the cooking water. To speed this step up, start with boiling water from the kettle.
  • Sauté the mushrooms in olive oil into a large pan over a medium-high heat. Cook until the mushrooms have released the liquid and keep going until that liquid has evaporated,, around 2-3 minutes. This step ensures that the mushroom flavour is intensified.
  • Add the sliced garlic and cook for another 30 seconds.
  • Add the pasta and Yondu, then toss well. If it looks a little dry, add some of the reserved pasta water to loosen it up and create a little sauce.
  • Serve with a sprinkle of chopped chives, chilli flakes and a generous grating of parmesan (if you are not vegan).


You can use any mushrooms you can get. A mixture of mushrooms will make this dish more interesting. I used chestnut mushrooms as they were the most readily available. Fresh shitake mushrooms are a great choice to enhance the umami flavours of this dish if you can get them. 


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