Soak 8 to 9 cashews in water for 15 minutes until softened.

Soak 4 to 5 dried red chilies in water for 30 minutes until softened.

Bring a large pot of salted water to a boil.

Boil the 200 g high-protein spaghetti for 7 to 9 minutes until al dente.

Reserve 120 ml of pasta water before draining the spaghetti.

Blend paneer, soaked cashews, garlic cloves, soaked red chilies, oregano, salt, and 60 ml water until smooth.

Divide the blended sauce evenly between two mixing bowls.

Stir 120 ml spinach puree into one bowl of sauce until fully green and uniform.

Heat 1 tablespoon olive oil in a large skillet over medium-low heat.

Cook the plain half of the sauce for 2 to 3 minutes, stirring continuously.

Add 60 ml reserved pasta water to the plain sauce and stir until creamy.

Cook the green spinach sauce in the same skillet for 2 to 3 minutes, stirring continuously.

Add the remaining 60 ml reserved pasta water to the green sauce and stir until creamy.

Toss half of the cooked spaghetti with the plain sauce until evenly coated.

Toss the remaining cooked spaghetti with the green spinach sauce until evenly coated.

Plate the two pasta colors side by side and serve immediately.