Isa’s Goddess Pasta a/k/a Tahini Linguini

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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!

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Ingredients

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

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Directions

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.

 

 

 

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Linguini with lentils and vegetables in a lemon-garlic dressing (the nut-free version)

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I promised you a nut-free version of the creamy lemon-garlic dressing for pasta in my last post.

If green had a flavour, this would be it. Because you add the vegetables raw, this pasta dish is crunchy, flavourful and satisfying. It’s equally delicious hot or cold though, since I usually make it in the summer when all the garden veggies are at their best, I tend to eat this dish cold.

Try some other veggies too: zucchini, kale or spinach, red or yellow peppers.

I don’t have nut allergies so you’ll see in the photo that I have added toasted walnuts to my bowl. You can do the same by adding nuts at the time you’re serving the pasta. That way everyone can enjoy the dish the way that suits them best.

Ingredients

9 ounces uncooked linguini

1 big head broccoli – cut into bite size pieces

2 cups snow peas – cleaned and with stems cut off. ½ cup beluga lentils (uncooked)

Dressing

Juice from one lemon (about a scant ¼ cup)

2 tsp salt

1 tsp chili paste (like sambal oelek) – optional

3 cloves garlic minced

3 Tbsp olive oil

Directions

Cook the linguine according to package directions and place the cooked pasta in a large bowl.

Cook the lentils by adding 1 cup of water. Bring to a boil, then simmer with the lid on for 15 minutes. Let the lentils cool. You can even make them the day before and leave them in the fridge.

Add the broccoli, snow peas and lentils to the pasta. Mix all the dressing ingredients in a jar with a lid or a small bowl. Pour the dressing over the pasta and veggies and toss to combine. Chow down!

Linguini with spicy peanut sauce, kale and tempeh

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If you had told me even a year ago that I’d eat kale and tempeh and like it, I would have laughed at you. But this saucy number changed everything.

The original recipe is from The Thug Kitchen. This is my lazy-ass thug version.

Noodles with peanut sauce, kale and tempeh

10 oz linguine (or other pasta)

8 oz tempeh

1 bunch kale (about 6-8 cups once you’ve torn and washed it)

For the sauce

1/3 cup peanut butter (NOT the stuff with extra chemicals and sugar – just peanuts peanut butter)

1/3 cup vegetable broth

2 tsp chili paste (I used sambal oelek)

1 green onion sliced

2 cloves garlic minced

2 tsp grated ginger (or if you’re feeling super lazy, use ½ tsp ground ginger)

1 ½ Tbsp dark sesame oil

Juice of ½ lime

1 ½ Tbsp rice vinegar

2 Tbsp soya sauce or tamari

Cook the linguini according to package instructions. Use a big pot because you’ll be adding the kale and tempeh.

Wash and tear the kale into bite-size pieces. Do not worry about drying the kale. It’s going in the pot.

Cut the tempeh into dice-sized cubes.

When the noodles are done, turn off the heat. Add the kale and tempeh. Doing this blanches the kale quickly and perfectly preps the tempeh, which can have a sour aftertaste if it’s not cooked/steamed.

As soon as you have everything in the pot, drain the water. Put it in a big bowl, awaiting sauce.

For the sauce – in a sauce pan, mix all the sauce ingredients over medium heat until they are blended. Pour over the noodles/kale/tempeh and toss together.

Enjoy!! Makes 4 delicious servings.