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Title: Spinach & Pistachio Spaghetti
Categories: Pasta
Yield: 2 Servings

230 g Whole-wheat spaghetti
120 g Fresh spinach
80 g Pistachios; plus extra;
- chopped, for garnish
300 g Silken tofu
20 g Nutritional yeast
4 cl Garlic; peeled
1 Lemon; juice of
1 ts Sea salt
1/2 ts Black pepper
2 tb Extra-virgin olive oil

Preparation time: 10 minutes
Cooking time: 15 minutes

Try this spinach and pistachio spaghetti. It uses a creamy silken tofu
sauce blended with spinach and pistachios. The vegan, high-protein
pasta cooks in about 25 minutes and suits quick lunches or weeknight
dinners.

Bring a large saucepan of salted water to a boil. Add the spaghetti
and cook until al dente.

Before draining, reserve 150 ml pasta water for the sauce.

Combine the spinach, pistachios, silken tofu, nutritional yeast,
garlic, lemon juice, salt, and pepper in a jug blender.

Slowly add the olive oil and then 120 ml of the reserved pasta water
while blending, until the sauce becomes creamy and smooth.

In a large mixing bowl, combine the cooked spaghetti with the
spinach-pistachio sauce.

Stir well to coat evenly, adding more pasta water if needed to thin
the sauce.

Garnish with extra chopped pistachios.

Recipe by Jeffrey Boadi

Recipe FROM: <https://plantbasednews.org/veganrecipes/dinner/
spinach-and-pistachio-spaghetti/>

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