Bring a large pot of generously salted water to a boil. Add the pasta and cook until 1 minute under al dente. Reserve 1/2 cup of the pasta cooking water and then drain the pasta and set aside.

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.

Melt the butter into the mushrooms and add dry thyme and crushed red pepper—Cook for 1 minute.

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.

Add the heavy cream to the sauce and stir to combine. Taste the sauce and season once more to your preferences.

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.

Divide the cooked pasta between plates or shallow bowls. Enjoy!