Here’s our favourite carb-loading pasta recipe – spaghetti aglio olio with mushrooms! Perfect for a fast, easy-to-prepare and not fussy – it’s great for meal preppers!
One thing I constantly struggle with is eating food that aligned with my training – I’m constantly running late, grabbing whatever is available, and often sacrifice health and good carbs for something processed and easy.
That’s where my carb-loading pasta Aglio Olio recipe comes in!
This is a super fast (20 minute) dish to prep. It tastes great, it’s vegan, and I can usually throw it together with things sitting in the cupboard at home.
Using good quality spaghetti and veg means it’s a nutritious boost, and loads me up of the right carbohydrates to fuel my workouts.
It’s also a great meal for meal preppers – I sometime make 2 – 4 x the quantity I’ve outlined below and slam them in glass tupperwares in the fridge!
Carb-loading Pasta: Algio Olio Spaghetti with Mushrooms Recipe
170 gr (6 oz) spaghetti
3 cloves of garlic, finely chopped (I often add in a load more).
1 cup cherry tomatoes, halved
1 cup baby Portobello mushroom, sliced
1 tbsp dry parsley
2 tbsp olive oil (I am fairly generous with this)
Cheese to taste
Pinch of salt
Pinch of pepper
How To Make it:
- Cook the spaghetti according to package directions until al dente.
- Meanwhile, heat olive oil in a medium skillet over medium heat. Add garlic, cook until fragrant.
- Add mushroom to the skillet, stirring occasionally for 2 minutes. Add tomatoes and continue to stir and cook for 3 minutes more.
- When the pasta is al dente, drain and add to the skillet. Add salt, pepper, and parsley and toss until pasta is evenly coated. For taste, grate up your favourite cheese and mix it in. Serve immediately.
There you go!
A simple, nutritious meal for runners!
Make a batch and slam it in the fridge!
And let us know what you thought of this recipe below!