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:
1Avocado
100g0% fat Greek yoghurt
1tbspExtra virgin olive oil
1tbspLemon juice
1cloveGarlic(crushed)
1tspSalt(pinch)
1tspBlack pepper(pinch)
50-100mlWater
For the pasta
6Bacon medallions
60gChorizo
1Onion
4Sundried tomatoes
300gSpaghetti wholewheat
0.25tspChilli flakes
4Servings
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.