Pasta with Smoky Shiitakes and Winter Greens
Feb 11, 2026 01:06 PM
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.
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.
Ingredients:
- 3 tablespoons olive oil
- 1 large shallot, minced (about 1/4 cup)
- 8 ounces shiitake mushrooms, stemmed and sliced
- 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
- 16 ounces dried orecchiette pasta
- 5 ounces winter greens (such as kale or chard), coarsely chopped (about 4 cups)
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
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