Sunday, December 20, 2020

More Yondu Magic: Spaghetti with Mushrooms, Zucchini and Cherry Tomatoes

This recipe was developed based on an online cooking demo by Yondu. It really proves the versatility of Yondu, which evokes a naturally aromatic flavor from veggie dishes like nobody's business.

The version that was presented in their online cooking class for meatless Mondays used EVOO, which is generally assumed to be healthy, but we know better, so in this version, I eliminated it, but in the process I think I proved the versatility of Yondu even more.

Quantities in this example are for 2 people.


8 Oz Whole Wheat Pasta, or whatever other type of whole grain pasta you desire.


  • 2 cups/ 7 Oz assorted mushrooms, sliced
  • 4-6 cloves of garlic, sliced paper-thin
  • some chopped fresh parsley for garnish
  • 1 cup of water with
  • 1 TBSP of Yondu
  • 1/4 teaspoon of crushed red pepper

Zucchini Tomato Stir-fry

  • 1 onion, finely chopped
  • 4-8 cloves of garlic, sliced paper-thin
  • 2 cups of zucchini, sliced in 1" section and cut in eights.
  • 1 cup (or more) of cherry tomatoes.
  • some fresh basil garnish
  • to taste perhaps 1 TSP Yondu (see under preparation)


Note: Order is important here, cook the mushrooms first, using a 11" frying pan.


  • Clean the mushrooms and wipe with moist paper towel, do not soak in water, so they don't get soggy. Just wipe off any dirt. Slice them to about 1/8" thickness.
  • Now roast the mushrooms over medium flame, so they begin to release moisture, stir lightly occasionally.
  • When some browning occurs, but before they start sticking to the pan, add splashes of the water with Yondu, and eventually let the water evaporate completely, so there is no appreciable liquid (they will still look moist).
  • Add in the crushed red pepper during the process. 

Here you can clearly see the mushrooms cooked dry, and a rim around the pan which is really Yondu with essence of mushrooms, so you can scoop out the mushrooms and garnish them, meanwhile reusing the same pan for the veggies, and de-glazing it first.




 Zucchini Tomato Stir-fry

  • De-glaze the pan from the mushrooms and Yondu with a splash of water.
  • Cut up the onion fine and begin roasting it briefly, ideally some edges starting to get brown, but it should not stick to the pan.
  • Cut up the garlic fine while you do this, and then add the garlic.
  • Stir in some of the water, no additional Yondu may be needed as you are de-glazing the pan and the residue may be enough. Optionally, you can add more, if you want a stronger taste.
  • Add in the cut-up zucchini and the cherry tomatoes, and slowly drizzle in the rest of the water, stirring occasionally, until  the zucchini starts to get soft throughout.
  • After the cup of water is boiled off, now you should add a few cups of the cooking water from the pasta, to sort of create a gravy with the garlic and onions.
  • Serve and garnish with some fresh basil. 


Meanwhile, while you are cooking the veggies, boil 8 Oz of spaghetti, or linguini and make sure you keep the cooking water at the end.

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