Avocados are heavy on calories, but these calories are rammed with energy-fuelled nutrients
They are a rich source of healthy unsaturated fat, and contain more potassium than bananas, so are a great way to recover after a long run: simply spread on fresh bread and add salt and lime juice. In this slow-release pasta dish, avocados add a delicious creaminess and will help strengthen the immune system to protect you through your chilly winter runs.
Prep time: 5 mins
Cook time: 15 mins
400g spaghetti, wholemeal if possible
4 slices of bacon
2 ripe avocados
1 large clove of garlic, peeled and crushed
A large pinch of salt
Plenty of freshly ground black pepper
A squeeze of lemon or lime juice
25g feta cheese, sliced thinly or crumbled
25g pack of basil leaves, roughly torn
1 tbsp extra virgin olive oil
200g pack of Cherry tomatoes, halved
1 dried chilli, crumbled
- Cook the spaghetti in a large pan of salted boiling water, according to the instructions on the pack.
- While the spaghetti is cooking, grill the bacon. When it is crispy, transfer it to a plate, allow it to cool and break it into pieces.
- Cut the avocados in half and remove the stones. Scoop out the flesh and transfer to a plate. Mash with a fork, then add the garlic, salt and pepper, a squeeze of lemon or lime juice, the basil leaves and most of the feta (reserve a little of the basil and feta to garnish).
- Drain the spaghetti when it is cooked, saving about 2 tbsps of the cooking water . Return it to the saucepan with the reserved cooking water, and then stir in the avocado mixture, crispy bacon, baby tomatoes and a drizzle of extra virgin olive oil. Mix until combined.
- Serve on four warmed plates, and garnish with the reserved basil and feta, and a few sprinkles of dried chilli.
Nutrition Energy (kcal) 661 Protein (g) 22 Carbohydrate (g) 66 Fat (g) 35 Of which sugars (g) 1 Of which saturates (g) 8.5 Salt (g) 1.5 Fibre (g) 7.5