Veggie Spaghetti

April 01, 2021

A recipe that works no matter what comes in your veggie haul from Local Roots. A simple saute with some Yondu umami sauce is all you need to season and boost the natural flavor of your hyper-local produce!



6 oz.  dried spaghetti

1 tablespoon olive oil

¼ Koginut squash, cut  into bite-size pieces 

1 carrot, sliced

1 cup small shiitake mushrooms

½ head bok choy, sliced

1 cup packed baby spinach 

1 tablespoon Yondu Vegetable Umami



  1. Cook spaghetti following the package instructions. Reserve ¼ cup of pasta-cooking water before draining. 
  2. While the pasta is cooking, heat oil in a large skillet over medium heat. Add squash, carrot, and saute for 5 minutes or until lightly brown on both sides. 
  3. Add shiitake and bok choy and continue to cook for 3 minutes. 
  4. Turn off the heat and stir in baby spinach, Yondu, cooked spaghetti, and some reserved pasta water.
  5. Turn the heat back to high. Stir, mix and heat for 30 seconds before serving. Enjoy! 


Add a few spoons of Yondu when sauteing vegetables to highlight their flavor. You can also add a bit more just before serving if you want an extra boost of flavor.

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