top of page

Recipe: Quick and easy one-pot recipes for spring al fresco dining with Yondu

As the weather is getting warmer and al fresco dining is in full swing, Yondu is excited to share two brand new recipes that are delicious, ridiculously easy, and only take 20 minutes to make. These ‘One Pot’ pasta dishes are ideal for when entertaining guests and even just your household in the garden this spring, be it for a BBQ, a long lunch, or evening dinner party.

One-Pot Spring Veg Pasta

Total time: 20 min

Serves 2


1 tbsp olive oil

75g oyster mushrooms cut into big pieces

12 cherry tomatoes

200 ml coconut milk (1/2 can)

500 ml water

2 tbsp Yondu

120g no-cook dried lasagne sheets

200g purple sprouting broccoli, stems cut

8 green asparagus, cut into large pieces, fibrous part discarded

Freshly crushed black pepper to taste


  1. In a skillet over medium-high heat combine olive oil, mushrooms and tomatoes. Stir-fry for about 3 minutes until mushrooms are lightly browned and tomatoes start to shrink.

  2. Add water, coconut milk and Yondu. Once boiling, add lasagna sheets by breaking them into large pieces with your hands. Then add broccoli and asparagus and simmer for 15 minutes. Stir every few minutes to make sure pasta cooks evenly.

  3. Once pasta is cooked, turn off the heat and let rest for a few minutes. Before serving, stir well and add freshly crushed black pepper on top.


This recipe also works great with spaghetti or penne. You can also add spinach, spring onions or green peas if you want. For a non-vegan version, substitute the coconut milk for heavy cream.

Pasta alla Norma

Total time: 30 min

Serves 2


1 aubergine of 220g cut into 1cm pieces

2 tbsp olive oil

1 clove garlic, sliced

1 can chopped tomato (400g)

1 tsp oregano

140g penne rigati pasta

500ml water

2 tbsp Yondu

Fresh basil leaves, slightly chopped


  1. In a pot over high heat, combine olive oil and aubergine and stir fry for 5 minutes until aubergine is slightly brown.

  2. Add garlic and stir fry for 2 more minutes.

  3. Add tomato and oregano and stir fry for 5 more minutes over medium heat.

  4. Add pasta water and Yondu and cook for 15 minutes or until pasta is al dente. Keep stirring from time to time and make sure pasta is always evenly covered in the sauce.

  5. Let it rest for 5 minutes and serve sprinkled with basil leaves on top.


It is important to let it rest after cooking for the pasta to absorb all the water and finish cooking.

Yondu’s non-GMO organic soybeans are triple-fermented over the course of 100 days, then blended with the savoury broth of onions, white radishes, leeks, cabbage, carrots, shiitake mushrooms, ginger and garlic to create Yondu’s unique flavour that enhances the taste of a variety of cuisines.


bottom of page