Pasta with Smoky Shiitakes and Winter Greens
Smoked shoyu, shiitake mushrooms, and sturdy winter greens bring a depth of flavor to this fast and easy vegan pasta dish.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 3tablespoons olive oil
- 1large shallot, minced (approximately 1/4 cup)
- 8ounces shiitake mushrooms, stemmed and sliced (save the stems for the stock pot!)
- 4tablespoons smoked shoyu, or regular soy sauce plus 1/8 teaspoon liquid smoke, more to taste
- 1teaspoon smoked paprika, more to taste
- 1teaspoon ground black pepper, more to taste
- Kosher salt
- 1(16-ounce) package orecchiette pasta
- 5ounces winter greens (such as kale or chard), coarsely chopped (about 4 cups)
Instructions
Step 1
Gather the ingredients.Step 2
Heat the oil in a large skillet over medium-high heat. When the oil shimmers, add the shallots and shiitake mushrooms. Sauté for 3 minutes.Step 3
Add the smoked shoyu, smoked paprika, and black pepper. Stir to coat and continue to cook until the shallots are translucent and the shiitakes are slightly brown and tender, 3 to 5 minutes more. Remove from the heat and set aside.Step 4
While you’re cooking the shallots and mushrooms, bring a large pot of well-salted water to a boil. Cook the orecchiette until just a little before al dente (mostly cooked but still a bit firm), about 1 minute less than package directions.Step 5
Just before the pasta is done cooking, stir the greens into the boiling water to wilt slightly, about 30 seconds.Step 6
Reserve 1 cup of the pasta water, then drain the pasta and greens.Step 7
Add the reserved pasta water to the shiitakes and return the heat to medium. Stir to combine, scraping up any brown bits on the bottom of the pan.Step 8
Stir the pasta and greens into the mushrooms and finish cooking until the pasta is tender (but not mushy!), and the sauce is silky, about 1 minute more. Adjust the seasoning with salt, pepper, and smoked paprika to taste, and serve.