- 1 tablespoon neutral oil
- 2 shallots peeled and diced
- 1 pound mixed mushrooms sliced or torn, depending on variety
- 2 tablespoons butter
- 1 teaspoon Taurus mountain thyme or your favorite dry thyme variety
- ½ teaspoon crushed red pepper
- 2 tablespoons smoked shoyu or use 1 teaspoon liquid smoke and 1 teaspoon low-sodium soy sauce or vegetarian Worcestershire sauce
- 2 cups water or vegetable stock
- ¾ cup heavy cream
- 16 ounces bucatini
- 5 ounces baby spinach or use a blend of spinach, arugula, or kale
- ½ cup loosely packed parsley minced
- Salt and pepper to taste
Cook the mushrooms:
As you wait for the pasta water to boil, start the sauce—heat 1 tablespoon neutral oil in a wide pot over medium heat. Add the shallow and cook for 3–4 minutes until just beginning to soften.
Add the mushrooms and cook, stirring often, for 15 minutes until well-browned—season with salt and pepper.
Simmer the sauce:
Add the smoked shoyu to the pot along with the water or stock. Bring to a boil for 5 minutes until it thickens and reduces. Turn the heat to medium-low and hard simmer for 10–15 minutes or until thick, glossy, and reduced by about half—taste and season with salt and pepper.
Finish the pasta:
Add the cooked pasta, greens, and minced parsley to the pot. Toss to coat, adding the pasta cooking water in small splashes until the sauce is glossy and the pasta is completely coated with the sauce. Turn off the heat.
Calories: 473kcal | Carbohydrates: 65g | Protein: 13g | Fat: 18g | Sodium: 72mg | Fiber: 5g | Sugar: 5g | Vitamin C: 7mg