I think I have a girl crush on Isa Chandra Moskowitz. Or I should say a goddess crush because she is a kitchen goddess extraordinaire. Every recipe of hers that I’ve tried, I’ve loved. Here’s the latest – Goddess Pasta or as I am calling it, tahini linguini because if that not the name of a new Muppet, I don’t know what is.
Anyway… about this recipe. Isa promises it’s so ridiculously easy that she almost left it out of her cookbook, “Isa Does it”. I’m glad she didn’t. This recipe IS(a) fast and easy. And despite what I thought was a lot of garlic and green onion (or chives), the dish is mild yet flavourful and creamy, crunchy and satisfying. I ate this dish hot, but I think it would even be great cold. So, without further ado, here’s how I made Isa’s Goddess Pasta. If you want to make it the way Isa does it, buy the book!
12 oz linguini
The juice of 1 lemon
1 ½ cups cooked chickpeas (a 15 ounce can)
1 bunch broccoli cut into bite sized pieces. I also peeled the stem and sliced it up.
3-4 spring onions chopped finely
4 cloves garlic minced
2 heaping tablespoons nutritional yeast
1 tsp salt (I don’t salt my pasta water)
A few grinds of pepper
½ to 2/3 cup tahini (I didn’t measure exactly!)
½ cup hot water (I used the water from the boiling pasta)
1 Tbsp olive oil
Boil the pasta according to the package directions. While the pasta is boiling, prep the sauce and other ingredients.
In a large bowl, blend together the green onion, lemon juice, salt, tahini, nutritional yeast, hot water and ground pepper. You will have a thickly creamy dressing. If the dressing is too thick, add more water.
In a large wok or frying pan, heat ½ tablespoon olive oil and sauté the garlic until it’s golden. Add the garlic to the sauce mixture.
Add the rest of the olive oil to the pan and heat. Add the broccoli and stir fry until the broccoli is bright green but still very crunchy. Add the broccoli to the sauce mixture and add the chickpeas.
Once your pasta is cooked, drain it and add it to the bowl with the rest of the ingredients. Toss everything to combine and serve up. Enjoy!
This recipe makes 4 servings.
p.s. I think next time I may even add some shredded carrot and julienned red pepper for extra colour.