Creamy Vegetable Spaghetti

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This spaghetti recipe is great for runners and families

Chocked full of the good stuff! it’s a great balance of carbs and veggies that will fill you up just right!

This is what I usually have for  dinner the night before an event to get me fighting fit for race day and running a P.B!!

Ingredients

• 100g spaghetti
• 1 tomato
• 150g mushrooms
• 1 onion
• 1 pepper
• 1 courgette
• 40g Light soft cheese (I use philidelphia) per portion*
• 30g mild cheddar per portion*

*I make 3 portions with this recipe – 1 to eat and 2 to box. If you are going to box it then don’t add the sauce or cheese until you re-heat – it tastes better that way*

Method

Boil the spaghetti in on a medium heat (keep an eye on it and stir occasionally)

Whilst it is cooking chop the vegetables (keep them separated as they have different cooking times)

Place the peppers and courgette in the wok and make sure you stir frequently to stop them sticking and burning to the pan.

When they soften add in the onions and keep stiring

Add the tomato and mushrooms and stir frequently

When the water starts to collect in the bottom lower the heat and allow the vegetables to simmer and cook in the water until the pasta has cooked (stir occasionally to prevent sticking)

Drain the spaghetti and add it (whilst still on the low heat)

*here is where I removed two thirds of the meal into boxes*

 

 

Next depending on the amount you are serving mix in the cheese (if you are doing the whole thing then you’ll need around 120g of soft cheese and 90g of mild cheddar)

Allow it to melt and keep stiring until it is all covered and creamy

Then Serve ..

*To reheat*

Take the box out of the fridge and put it straight in the wok on a medium – low heat. Add a tablespoon of water and the cheese (40g soft/30g mild cheddar) and stir until its fully reheated, melted and creamy 🙂

If the sauce is too runny add more cheese – if it’s too thick add more water – Simple 🙂