Creamy Chorizo Pasta
Dinner The combination of flavours between the creamy sauce among the chorizo and sun dried tomatoes is nothing but delicious.
Calories571kcal
Carbs51g
Protein29g
Fats26g
For Exercise DayPerformance Benefits
This recipe has a good quantity of carbohydrates and proteins, which are important for replenishing glycogen stores and allow our muscles to repair and recover.
Health Benefits
This recipe is a great source of calcium, which is important for maintaining strong bones.
Expert Tips
Depending on your activity levels that day you may chose to may this dish with regular spaghetti for a lower fibre content, or wholegrain spaghetti for higher fibre.
Equipment
- Food processor
- Blender
Ingredients
For the sauce:
- 1 Avocado
- 100 g 0% fat Greek yoghurt
- 1 tbsp Extra virgin olive oil
- 1 tbsp Lemon juice
- 1 clove Garlic (crushed)
- 1 tsp Salt (pinch)
- 1 tsp Black pepper (pinch)
- 50-100 ml Water
For the pasta
- 6 Bacon medallions
- 60 g Chorizo
- 1 Onion
- 4 Sundried tomatoes
- 300 g Spaghetti wholewheat
- 0.25 tsp Chilli flakes
Servings
Instructions
For the sauce:
- Place all ingredients in a food processor with some water. 50-100ml depending on how thick you want the sauce.
- Blitz until smooth. Add salt and pepper to taste.
For the pasta:
- Heat some oil on a medium sized skillet.
- Chop up the chorizo, medallions, onion and sundried tomatoes. Add them to the skillet and fry until lightly brown.
- Bring a pot of water to the boil and cook the spaghetti for 12-15 minutes.
- Drain the spaghetti. Pour the spaghetti onto the pan and pour over the creamy avocado sauce.
- Season with salt, pepper and chilli flakes.
Notes
Nutrition
Serving: 1ServingCalories: 571kcalCarbohydrates: 51gProtein: 29gFat: 26gSaturated Fat: 5.3gPolyunsaturated Fat: 4.7gMonounsaturated Fat: 12.6gCholesterol: 8.6mgSodium: 1064mgPotassium: 423mgFiber: 7.4gSugar: 3.9gVitamin A: 10.3ugVitamin C: 4.7mgCalcium: 81107mgIron: 3.5mg
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