Eeek, so I have just done the first of two races after having a mild injury. I have been wearing those great heated back patches, oh they are SO GOOD. The week before the race had been the longest of my life, I woke up every morning preying that the first step I took wont leave this weird rushing sensation in my foot. The foot injury led a distinct tightness in my lower back, which I got loosened by the sports masseuse, and it felt amazing. The race was SO fun. I went to Edinburgh with my cross country club and we had such a laugh, the course was extremely muddy. I took it slightly easier for fear of hurting my foot, that was hard cos I just wanted to pelt myself down the hills, but had to hold back to make sure I didn’t put too much force up on my foot. I’ve got my first 10k on Sunday, it’s a shame cos I don’t think I’ll do the best time cos my training’s been crap and I expect my foot might still be twinging, but oh well.
Anyway, the reason for having this pasta recipe is because I always have pasta before a race. I’m not a fan of pasta, and it may be the inner dietress in me, or maybe it’s my aversion to boring foodstuff, but hey IT HAS TO BE DONE.
In order for me to enjoy eating this, I have to make it healthy. It has to be really full of flavour and anti-oxidants, and the pasta has to be wholegrain obviously. This meal is also good cos it’s easy. You can make the sauce in the time that your pasta is cooking, but to be honest the longer you leave it cooking the nice more time the flavours have to mature.
Ingredients-4 servings of pasta sauce
-1 white onion, peeled and chopped
-1 clove of garlic, peeled and chopped
-1 carrot, peel and chopped
-1 courgette grated
-1 tin of black eyed beans drained
-2tsp salt, herbs and spices
-3 tbsp of balsamic vinegar
-1 tin chopped tomatoes
–Heat the oil in saucepan, and added the carrot, onion and garlic. Add salt to stop the onions from sticking to the surface and cook on a medium heat until the onions are soft, stirring from time to time.
-Once soft, add the remaining ingredients and leave to cook for about half an hour. Stirring often, make sure it doesn’t boil too much.
-Serve with pasta, preferably wholegrain. EASY.