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@MSGID: 36714.fidonet_cooking@1:105/500 2e7cc7ca
@TZUTC: -0700
@PID: Synchronet 3.21e-Win32 master/dba8d48f1 Mar 17
2026 MSC 1944
@TID: SBBSecho 3.37-Win32 master/dba8d48f1 Mar 17
2026 MSC 1944
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@NOTE: SlyEdit 2.00 (2026-03-05) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
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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