Delicious and easy-to-make dinner: Asian-flavored pasta with broccoli and oyster mushrooms. Perfect for the weeknights! I love using oyster mushrooms in cooking, and they taste exceptionally wonderful in Asian dishes. Oyster mushrooms are easily available in Asian stores and in some regular grocery stores, too. The sauce is very basic but deliciously flavorful: tamari sauce + honey + sesame oil + crushed red pepper flakes (optional). I am using wheat-free tamari sauce, which is basically a gluten-free version of soy sauce. Soy sauce is much saltier than tamari, so if using tamari, make sure to season your final dish with salt, if desired.
Because I recently became gluten intolerant, I am using wheat free/gluten free pasta – Tinkyada Fettuccini Style Pad Thai Brown Rice Pasta. I was pleasantly surprised what a great texture this brown rice pasta has to offer – it’s not mushy and tastes just like regular pasta. I cooked it the way I would cook regular pasta – by cooking it in boiling water for 8-10 minutes (or a little bit longer, to achieve right consistency), and then rinsing it in cold water to stop cooking.
If you’re not following gluten free diet, just use regular pasta and regular soy sauce instead of tamari sauce, but keep in mind that soy sauce is much saltier than tamari, so you might want to use only 1 tablespoon of it in this recipe.