Plates of pasta with a serving platter nearby on a blue background.
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5 from 1 vote

Whole Grain Spaghetti With Greens, Toasted Pistachios, And Lemon

A simple, brightly-flavoured pasta, fully balanced with a full serving each of whole grains, greens, and plant-based nut protein. This recipe should keep your appetite sated between meals, so you don’t crash and crave in-between meals, or overeat at the next one. It's also dairy-free and vegan.
Prep Time10 mins
Cook Time15 mins
Course: Lunch, Main Course
Cuisine: Canadian
Keyword: dairy-free pasta, plant-based pasta, vegan pasta
Servings: 2


  • 150 g whole grain spaghetti
  • 1/2 cup shelled pistachios
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 2 lemons juiced
  • 4 cups greens


  • Bring a large pot of salted water to a boil. Cook whole grain spaghetti according to package directions. Drain and set aside.
  • Place a skillet over medium heat. Add pistachios to dry skillet and toast for 2 minutes, or until nuts are fragrant.
  • Add olive oil and minced garlic to skillet. Cook until garlic is fragrant, about 2 minutes.
  • Add lemon juice and greens to pan. Continue to cook until greens have wilted, stirring occasionally. Toss with hot drained pasta and serve.


This recipe as written is vegan and dairy-free, however, feel free to top pasta with crumbled feta or goat cheese to make a vegetarian version.