Nutritions

Calories:
860 kcal
Protein:
30 g
Carbohydrates:
165 g
Sugar:
10 g
Salt:
10 g
Energy:
3600 kJ
Fat:
40 g

Directions

1

Gather the Ingredients

Collect all the necessary ingredients for the dish.
2

Heat the Oil

In a large skillet, heat the oil over medium-high heat. When the oil shimmers, add the shallots and shiitake mushrooms, and sauté for 3 minutes.
3

Add Seasonings

Add the smoked shoyu, smoked paprika, and black pepper. Stir everything to coat and continue cooking until the shallots are translucent and the shiitakes are slightly browned and tender, about 3 to 5 minutes. Remove from heat and set aside.
4

Cook the Orecchiette

While the mushrooms and shallots cook, bring a large pot of well-salted water to a boil. Cook the orecchiette until just before al dente, about 1 minute less than the package instructions.
5

Add the Greens

Just before the pasta finishes cooking, stir the greens into the boiling water to wilt them slightly, about 30 seconds.
6

Reserve Pasta Water

Reserve 1 cup of the pasta water, then drain the pasta and greens.
7

Combine with Mushrooms

Add the reserved pasta water to the shiitakes and return the heat to medium. Stir to combine, scraping up any browned bits on the bottom of the pan.
8

Finish Cooking and Serve

Stir the pasta and greens into the mushroom mixture and cook until the pasta is tender but not mushy, and the sauce has a silky texture, about 1 minute more. Adjust seasoning with salt, pepper, and smoked paprika according to taste, then serve.

Sturdy winter greens are often paired with ham or bacon, but smoked shoyu and shiitake mushrooms bring a depth of flavor to this fast and easy vegan pasta dish.

What Is Smoked Shoyu?

Shoyu (soy sauce) is a pantry staple for a reason; it adds a hit of umami to anything it touches. The smoked version has everything you love about soy sauce, with a wonderful smokiness. It’s kind of a splurge, but a little goes a long way. I love adding a few drops to cocktails when I want a little oomph.

Look for smoked shoyu in Japanese markets, specialty grocers, or online. If you can’t source it, feel free to use regular soy sauce or tamari with a little liquid smoke, or skip the smoky flavor entirely—it’ll still be a satisfying dish.

Use What You Have

When prepping your mushrooms, be sure and save the stems for making stock. I like meaty shiitakes best for this dish, but other mushrooms are fine as long as they’re in bite-size pieces. Likewise, any winter green (or even spinach) will do.

This earthy pasta dish is best balanced with something fresh and crisp, like our Pear and Greens Salad.

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Recipe Tip

Make sure to stop cooking the pasta before it is perfectly al dente. The key to this dish’s silky sauce is the starch from the cooking water and from finishing the pasta in the pan with the mushrooms.

Recipe Variations

Feel free to use another bite-sized pasta shape like shells, penne, or casarecce.
You can substitute other mushrooms for the shiitakes, such as chanterelles, creminis, or maitakes.

How to Store

Refrigerate leftovers in an airtight storage container and they’ll stay good for up to 4 days.

Make Ahead

You can slice the mushrooms and prep the greens a day ahead of time.

Writen by

Alex

I'm Alex, the dedicated AI chef who guides your culinary journey. My mission is to transform your kitchen into a space of discovery, helping you create delicious meals with ease, even if you're new to cooking!