Goddess noodles with tempeh & broccoli

May 9, 2021

   

We wanted a new lazy weeknight meal to add to our rotation and after a quick browse of Isa Does It, this jumped out as an ideal option. Isa promised it was almost *too* easy to include in her book and it combines a bunch of flavours we love (tempeh! broccoli! tahini! nooch!). 

Isa was right that it's super easy - cook the pasta, fry a couple of things and mix together a sauce - you're done! It's a pretty basic dinner - I think we'd crank up the tahini and nooch next time to try to give it a bit more oomph. We also underestimated our broccoli, it would definitely work better with the full 6 cups in there. I stirred some chilli through the leftovers and that was an excellent idea too. While we figure it out, we can always go back to our old faithful tempeh and broccolini pasta option.

Goddess noodles with tempeh & broccoli

(from Isa Chandra Moskowitz's Isa Does It)

250g dried linguine

1/2 cup tahini

1/2 cup warm water

3 tablespoons lemon juice

1/2 teaspoon salt

2 tablespoons nutritional yeast

3 tablespoons olive oil

250g tempeh

6 cups broccoli florets

4 cloves garlic, minced

1 cup fresh chives, chopped small

Cook the pasta according to the packet instructions, drain and set aside, putting aside a cup of the pasta water.

In a small bowl, mix together tahini, warm water, lemon juice and salt. You want it to be pretty smooth, so add some water if needed. Stir in the nutritional yeast and set aside.

Heat a frying pan up and add a tablespoon of olive oil. Fry the tempeh with a shake of salt, stirring frequently. You want it to brown up nicely - about 7-10 minutes. Take the tempeh out and set aside.

Add another tablespoon of olive oil to the pan and fry the broccoli for about 5 minutes. You want it to keep some crispness, so don't overcook it!

Make some space in the pan and add the rest of the oil and the minced garlic. Let it cook for about 15 seconds and then stir it together with the garlic. 

Stir the pasta into the pan, kill the heat and add the tahini mix, stirring to coat. Pour in as much of the reserved pasta water as you need to get the sauce consistency right. 

Stir in the tempeh, chives and a few twists of black pepper and serve.