This article features a recipe for restaurant-style spinach and pistachio spaghetti that is quick to make and protein-rich, making it ideal for busy weeknights. The dish, taken from Jeffrey Boadi's cookbook "Plant Fuel," utilizes a sauce made with silken tofu blended with spinach, pistachios, garlic, lemon juice, and nutritional yeast for a creamy and flavorful base. The whole wheat spaghetti adds fiber and boosts protein for a filling and nutritious meal that can be prepared in about 25 minutes.

The finished pasta is served hot with chopped pistachios on top and can be enjoyed on its own or paired with vegetables. Leftovers can be stored in the fridge for up to two days and reheated gently with water. This vegan and high-protein pasta dish is versatile, making it suitable for quick lunches or weeknight dinners.