Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Calories: 471 kcal
2 tablespoons olive oil
450g FreshlyGrounds Oyster mushrooms, sliced
4 garlic cloves
1/2 head broccoli
2 tablespoons tamari sauce/ soy sauce
2 tablespoons honey
2 teaspoons sesame oil
230g fettuccine pasta (for gluten free, use gluten free brown rice fettuccine pasta)
1/2 cup cashew nuts , partially whole, partially crushed
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 .
As you cook pasta in boiling water, blanch the broccoli by dipping the broccoli head into pasta boiling water for 30 seconds, then draining it. The broccoli head will turn bright green colour! Cut the broccoli head into flowerets and small bite-size pieces. Add broccoli pieces to the skillet with mushrooms.
Reserve 1/4 cup pasta water, drain pasta and rinse with cold water. Set aside
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.
To serve, top each pasta serving with some whole cashew nuts and some finely crushed ones (use knife to crush them into smaller pieces).
Adapted from https://juliasalbum.com