A speedy weeknight dinner.
Nutrition can get so overcomplicated, with specialist ingredients and confusing, often seemingly contradictory, science. The recipe here, taken from my book Cook, Eat,Run, ensure the fuel you need to run is tasty and easy to digest (metaphorically and physically.
Not only is this avocado carbonara great pre-run – especially for those who try to avoid dairy – but it also makes a speedy weeknight dinner. If you want to make it veggie or vegan-friendly, simply swap the pancetta for peas and use vegan cheese. Save any leftovers for a cold pasta salad.
MAKES:4 servings
TOTAL TIME:10 mins
INGREDIENTS
- 400 g spaghetti
- 50 g pancetta, roughly chopped
- 1 very ripe avocado
- 150 g cherry tomatoes, roughly chopped
- 30 g parmesan or other hard cheese, grated, plus extra to serve
- juice of 1 lemon
- handful fresh basil
DIRECTIONS
- Bring a large saucepan of water to the boil and cook the pasta according to the packet instructions.
- Meanwhile, heat a large dry frying pan over a high heat and fry the pancetta for 4-5 minutes until brown and crispy. Remove from the heat and set aside.
- In a food processor or high-powered blender, combine the avocado, lemon juice, basil and almond milk, and blitz until smooth.
- Drain the pasta, reserving a little of the cooking water, and return it to the pan. Stir through the avocado sauce, chopped tomatoes, crisp pancetta and grated cheese. Serve immediately, garnished with extra cheese.
