A quick, satisfying, tasty vegetarian midweek meal

This delicious mushroom and broccoli pasta is made even easier with the use of Yondu Vegetable umami.

  • SERVES: 2
  • PREP TIME: 5 mins
  • COOK TIME: 10 mins
  • DIFFICULTY: easy
  • IDEAL FOR: midweek meal, meatfree meal

Mushroom and broccoli pasta

This is a really great little trick to have Yondu sauce in your cupboard to make a quick, tasty meal when you’re busy.

It adds that umami flavour.

What is umami?

Umami is a Japanese word, is pronounced: “oo-ma-mee”.

Umami is one of the five basic tastes.

So, you have sweet, sour, salty, and bitter taste sensations.

Umami is most commonly defined as “savoury”.

But the characteristics of umami can also be described as “meaty” or “complex”.

But I just like to call it, deliciousness.

Let’s crack on with the recipe…


  • 100g fettucine (or spaghetti)
  • 2 tbsp olive oil
  • 150g mushrooms, chopped
  • 100g broccoli, chopped
  • 4 garlic cloves, thinly sliced or minced
  • 3 tbsp Yondu sauce
  • Pinch of crushed chilli flakes


Start by cooking your pasta, according to the packet’s instructions.

In a large frying pan, add the olive oil and the chopped mushrooms and saute until golden and cooked.

Add the garlic and cook for approx. 30 secs and add the chopped broccoli and a spoonful or two of pasta water. Cook for a couple of minutes.

Add the cooked pasta (reserve some of the pasta water as you may want to add it to the dish) and the Yondu and toss well with the chilli flakes.


For more vegetarian recipes, visit here.

Mushroom and broccoli pasta using Yondu vegetarian umami sauce