Goddess noodles

Where'd the name come from? Simple: You'll shout "good goddess" the first time you prepare this perfect-for-weeknights noodle dinner. Yes, it's that easy.

This one's another winner from Isa Does It by Isa Chandra Moskowitz. Goddess bless her, half the meals I've cooked this year are based on recipes out of this new book of hers.

Ingredients

8 oz whole-wheat linguine

1/2 cup tahini

1/2 cup warm water

1 cup pasta water, reserved

3 tbsp fresh lemon juice

1/2 tsp salt, plus a couple pinches

2 tbsp nutritional yeast

2 tbsp + 1 tsp olive oil

8 oz tempeh, diced into 1/2" pieces

6 cups broccoli florets and thinly sliced stems

4 cloves garlic, minced

1 cup fresh chives, chopped

Freshly ground black pepper

Directions

Boil pasta in a large pot according to package instructions. Reserve a cup of cooking water for the tahini sauce; then drain the pasta and set aside.

Mix together the tahini, 1/2 cup warm water, and lemon juice. Whisk, or use a fork or an immersion blender, until smooth. Mix in the nutritional yeast and salt. Set aside.

Preheat a large pan over medium-high heat. Saute the tempeh with 1 tbsp of oil and a pinch of salt until lightly browned, about 7 minutes, tossing frequently. Transfer to a plate and set aside.

Next cook the broccoli with 1 tbsp oil and a pinch of salt. Saute about 5 minutes. You want the broccoli bright green and snappy.

Push the broccoli to one side, then add the garlic and remaining 1 tsp oil. Carefully saute just the broccoli about 30 seconds and then mix with the broccoli.

Turn off the heat and add the pasta. Mix it all together with a pasta fork. Add the tahini sauce and stir to coat. Now add the reserved pasta water as needed to thin the sauce and get everything nicely coated.

Stir in the tempeh, chives, and black pepper. Try not to eat it all by yourself.