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Perfect Carb Loading Meal before The Calgary Maratho

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 -3
Course: Main Course
Cuisine: Vegan

Ingredients

  • 1/2 packet of your favourite spaghetti
  • 1 tbsp olive oil
  • 1 large yellow onion thinly chopped
For the Pesto:
  • 1 1/4 cup of walnuts
  • 1 - 1 1/2 cup of fresh basil
  • 3 garlic cloves
  • 1 tsp salt
  • 1 tsp fresh cracked black pepper
  • 3 tbsp nutritional yeast
  • 3 tbsp olive oil
  • Juice of half a large lemon
Additions:
  • 3 heaped cups of fresh spinach
  • 1 large bunch of asparagus - remove tough ends

Instructions

    Cup of Yum
  1. To a large pot add water and bring to a boil. Add your spaghetti and cook as instructed. NOTE: 5 minutes before your pasta is ready add your asparagus. Don't over cook it, you still want that gorgeous crunch.
  2. In the mean time prepare your onions by adding olive oil to a medium sized pan. Let the oil heat up for 30 seconds, then add your thinly chopped onion. Sweat this down for around 5 minutes, make sure you stir occasionally to avoid burning.
  3. Into a food processor add your pesto ingredients and blend for around 45 seconds to a minute.
  4. Transfer this mixture to your onions and continue to cook on low heat for another 5-10 minutes. Keep stirring.
  5. Strain your pasta but keep 1/4 cup of the cooking liquid.
  6. Add your pasta and cooking liquid to the pan with the onions and pesto.
  7. ** at this point your mouth is salivating because it smells so damn good **
  8. Add your spinach and stir till wilted and gorgeous.
  9. Serve immediately and garnish with a squeeze of lemon and pepper.
  10. Enjoy!