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.
Ingredients
- 230 g wholewheat spaghetti
- 120 g fresh spinach
- 80 g pistachios plus extra, chopped, to garnish
- 1 pack (300g) silken tofu
- 20 g nutritional yeast
- 4 garlic cloves peeled
- 1 lemon juiced
- 1 tsp sea salt
- ½ tsp black pepper
- 2 tbsp extra-virgin olive oil
Instructions
- Bring a large saucepan of salted water to a boil. Add the spaghetti and cook until al dente.
- Before draining, reserve 150ml of 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 120ml 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.