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Pasta with Smoky Shiitakes and Winter Greens Recipe

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4.3 from 8 reviews

This comforting pasta dish features smoky shiitake mushrooms and nutrient-packed winter greens, perfectly combined with orecchiette pasta. The shiitakes are sautéed with smoked shoyu and smoked paprika to infuse deep, rich flavors, while the winter greens add a vibrant and healthy touch. Finished with reserved pasta water to create a silky sauce, this recipe brings together hearty textures and smoky notes for a satisfying meal perfect for chilly days.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

For the Mushroom and Shallot Mixture

  • 3 tablespoons olive oil
  • 1 large shallot, minced (about 1/4 cup)
  • 8 ounces shiitake mushrooms, stemmed and sliced (save the stems for the stock pot!)
  • 4 tablespoons smoked shoyu, or regular soy sauce plus 1/8 teaspoon liquid smoke, more to taste
  • 1 teaspoon smoked paprika, more to taste
  • 1 teaspoon ground black pepper, more to taste
  • Kosher salt, to taste

For the Pasta and Greens

  • 16 ounces dried orecchiette pasta
  • 5 ounces winter greens (such as kale or chard), coarsely chopped (about 4 cups)

Instructions

  1. Gather the ingredients. Prepare all ingredients so everything is ready to go for efficient cooking.
  2. Sauté shallots and mushrooms. Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add minced shallots and sliced shiitake mushrooms. Sauté for 3 minutes until the shallots start softening and mushrooms begin to release moisture.
  3. Add smoky seasonings. Stir in the smoked shoyu, smoked paprika, and ground black pepper. Continue cooking for 3 to 5 more minutes until shallots are translucent and mushrooms are tender and slightly browned. Remove skillet from heat and set aside.
  4. Boil pasta. While the mushrooms cook, bring a large pot of well-salted water to a boil. Add the orecchiette pasta and cook for about 1 minute less than the package instructions indicate, so it is just about al dente but still slightly firm.
  5. Wilt the greens. Just before the pasta finishes cooking, stir the chopped winter greens into the boiling water. Let them wilt slightly, about 30 seconds.
  6. Drain pasta and greens. Reserve 1 cup of the starchy cooking water, then drain the pasta and greens in a colander.
  7. Combine and finish the dish. Return the skillet with the mushroom mixture to medium heat. Add the reserved pasta water and stir well, scraping up any browned bits from the pan to build flavor. Add the drained pasta and greens back into the skillet and toss together. Cook for about 1 more minute, stirring, until pasta is perfectly tender and the sauce has a silky consistency.
  8. Adjust seasoning and serve. Taste and adjust salt, smoked paprika, and pepper as needed. Serve hot, enjoying the smoky, savory flavors with the tender pasta and greens.

Notes

  • For a vegan option, ensure your smoked shoyu or soy sauce does not contain any animal products.
  • Saving shiitake stems is a great way to enrich homemade vegetable stock.
  • Adjust liquid smoke and smoked paprika quantities according to your taste preference for smokiness.
  • Use kale or chard as winter greens for a hearty texture; other greens like collards or spinach can be substituted but will cook faster.
  • Reserve pasta water is essential to create a cohesive, silky sauce binding the mushrooms and pasta.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/pasta-with-smoky-shiitakes-and-winter-greens-recipe/