|nutritional information (per serving)|
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|Servings: 6 to 8|
|amount per serving|
|% Daily Value*|
|Saturated Fat 1g||4%|
|dietary fiber 2g||9%|
|total sugar 2g|
|Vitamin C 8 mg||38%|
|Calcium 24 mg||2%|
|Iron 1 mg||7%|
|Potassium 213 mg||5%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Bold winter greens are often paired with ham or bacon, but smoked shoyu and shiitake mushrooms bring extra depth of flavor to this quick and easy vegan pasta dish.
What is Smoked Shoyu?
Shoyu (soy sauce) is a pantry staple for a reason; It imparts a touch of umami to everything it touches. The smoked version has everything you love about soy sauce with a wonderful smokiness. It's a kind of luxury, but a small amount goes a long way. I love adding a few drops to cocktails when I want some pizzazz.
Look for smoked shoyu at Japanese markets, grocery stores, or online. If you can't get hold of it, you can use regular soy sauce or tamari with some liquid smoke, or skip the smoky flavor altogether—it'll still be a filling dish.
Use what you have
When preparing your mushrooms, be sure to save the stems for the broth. Meaty shiitake mushrooms are my favorite for this dish, but other mushrooms are fine as long as they're in bite-sized pieces. Likewise, any winter green (or even spinach) will do.
This earthy pasta dish pairs best with something fresh and crunchy, like our pear and greens salad.
“This recipe was quick, easy and turned out amazing. The combination of shiitake mushrooms and kale with the smoky flavor of paprika and shoyu was so delicious! I topped it off with a sprinkling of sea salt flakes and it was perfect.” –Bahareh Niati
3 tablespoon olive oil
1 large shallotchopped (approx 1/4 Cup)
8th ounces Shiitake mushroomsdestalked and sliced (save the stalks for the stockpot!)
4 tablespoon smoked shoyuor regular soy sauce plus 1/8 teaspoon liquid smoke, more to taste
1 teaspoon smoked paprikamore to taste
1 teaspoon ground black peppermore to taste
16 ounces dried orecchiette pasta
5 ounces Wintergreen (e.g Kale or chard), roughly chopped (about 4 cups)
Gather the ingredients.
Heat the oil in a large skillet over medium-high heat. When the oil is shimmering, add the shallots and shiitake mushrooms. Fry for 3 minutes.
Add smoked shoyu, smoked paprika powder and black pepper. Stir to coat and continue cooking until shallots are translucent and shiitakes are lightly brown and tender, 3 to 5 minutes more. Remove from stove and set aside.
While you cook the shallots and mushrooms, bring a large pot of well-salted water to a boil. Cook the orecchiette just al dente (usually cooked but still slightly firm), about 1 minute less than the package says.
Just before the noodles are done cooking, stir the vegetables into the boiling water for about 30 seconds so they wilt slightly.
Reserve 1 cup of pasta water, then drain the pasta and vegetables.
Add the reserved pasta water to the shiitake mushrooms and turn the heat back down to medium. Stir and scrape any brown bits off the bottom of the pan.
Stir the noodles and vegetables into the mushrooms and cook until the noodles are tender (but not mushy!) and the sauce is silky, about 1 minute longer. Season with salt, pepper and smoked paprika and serve.
Make sure you stop cooking the pasta before it's perfectly al dente. The key to this dish's silky sauce is the starch from the cooking water and from refining the pasta in the pan with the mushrooms.
- You can also use other bite-sized pasta shapes like clam pasta, penne, or casarecce.
- You can also replace the shiitake mushrooms with other mushrooms, e.g. B. chanterelles, creminis or maitakes.
How to store it
Store leftovers in an airtight container in the fridge and they'll keep for up to 4 days.
You can slice the mushrooms and prepare the greens a day in advance.