Asian fettuccine noodles with broccoli and oyster mushrooms, topped with cashew nuts. Asian sauce is made with Tamari, honey and sesame oil. Make this recipe gluten free by using gluten free Tamari sauce and gluten free brown rice fettuccine.
Heat olive oil in a large skillet on medium heat until hot but not smoking. Add oyster mushrooms and garlic, and saute for 2-3 minutes, regularly stirring with spatula.
Sprinkle the mushrooms with a little bit of salt, cover with the lid and continue cooking the mushrooms for another 5-7 minutes, occasionally stirring. Having the lid on will allow mushrooms generate some moisture and not get burned. Mushrooms should be cooked for a total of 7-10 minutes. Cover the skillet and set aside.
In the meantime, bring a large pot of water to boil, add pasta. Cook pasta according to package instructions (in my case, I cooked gluten free Brown Rice Fettuccine pasta like I would cook a regular pasta - by boiling it for about 8-10 minutes until the pasta achieved the right consistency).
Add 2 tablespoons tamari sauce, 1 tablespoon honey, 1 teaspoon sesame oil, and 1/4 cup reserved pasta water to the skillet with mushrooms and broccoli, on medium heat.
Stir to combine, to make sure the sauce coats the vegetables.
On medium heat, add cooked and drained pasta to the skillet, mix well until the sauce coats the pasta, taste and season with salt, if desired.
Note: tamari sauce is not as salty as regular soy sauce, so you might have to add salt to your pasta. If you're using regular soy sauce, you will likely not need to salt your dish.