The big news for me is that I successfully got in the London Marathon ballot! Cue excitement and smug feelings that I got a ballot place, which fyi are really hard to get! But, now the reality has dawned on me and I’ve got a shed load of work to do before I get to that start line and it is the training that scares me more than the marathon. When I was training for the half marathon it was Spring, it was reasonably dry and running outdoors was a joy. I’m definitely more than a little apprehensive about dark, cold, rainy training runs.
Obviously before my big runs I’ll be carb loading. I’m not one for white pasta usually, and always try to stick to wholewheat pasta and brown rice etc. But, when I was in Italy I had no stomach problems from their pasta (or any of the food) – so I sourced some of the “good stuff”. So here is a perfectly creamy mushroomy pasta that will either help you before those training runs like me or just help you when you’re in need of that comfort food fix on these cold nights.
Creamy vegan mushroom pasta (serves 4)
A glug of olive oil
A handful of thyme sprigs
1 tin of coconut milk
275g dried pasta
Salt & pepper
1) Chop the mushrooms really thin. In a pan, heat the olive oil and start cooking the mushrooms. Thinly slice the courgettes and then add to the pan. Once they are cooked through, add the coconut milk and heat slowly, allowing the coconut milk to melt down and soak up the mushroom flavours.
2) In another pan, cook the pasta in boiling water as per the packet instructions.
3) Once the pasta is cooked, drain and add to the coconut and mushroom sauce. Add the thyme (remove the leaves from the stalks) and stir through to cover the pasta with the sauce. Season with salt and pepper. Either serve straight away, or put in a dish and bake in the oven for 20 minutes at 180C.