How to make Jeffrey Boadi’s spinach and pistachio spaghetti

“This colourful and vivid restaurant-style spaghetti dish wins points for style, but more importantly, it is packed with plant protein to nourish you and keep you feeling full,” says Jeffrey Boadi.

“The pistachios add a lovely nutty flavour and a nice crunch, too.”

Spinach and pistachio spaghetti

Protein: 36g per serving
Fibre: 11g per serving
Preparation: 10 min
Cooking: 15 min

Ingredients:
(Serves 2)

230g wholewheat spaghetti
120g fresh spinach
80g pistachios, plus extra, chopped, to garnish
1 pack (300g) silken tofu
20g nutritional yeast
4 garlic cloves, peeled
1 lemon, juiced
1tsp sea salt
½tsp black pepper
2tbsp extra-virgin olive oil

Method:

1. Bring a large saucepan of salted water to a boil. Add the spaghetti and cook until al dente. Before draining, reserve 150 millilitres of pasta water for the sauce.

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

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

4. 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

5. Garnish with extra chopped pistachios.

Plant Fuel by Jeffrey Boadi is published in hardback by Bloomsbury, priced £22. Photography Clare Winfield. Available now.