Number 5 of my Top 10 healthy and fast endurance sport recipes
Number 5 of my Top 10 healthy and fast endurance sport recipes is a “Pasta Party”-recipe: Penne with creamy blue cheese, pecan and cream cheese sauce.
While pasta parties seem to remain part of endurance sport events such as ironman events, marathons or ultra runs, there is debate about its sense. It is true that carb-loading before an event can add more energy during an intense workout by increasing the amount of glycogen or stored glucose in the muscles. Therefore carbohydrate loading helps us go longer before hitting “the wall,” that means the point where the carb reserves are so depleted that one cannot reach anymore the highest possible level of performance.
But to truly take advantage of muscles’ increased glycogen-storage capacity, it is to late to participate just simply the day before at a pasta party. A loading period of increased carbohydrate intake must start about three to four days before the endurance event.
This excellent pasta recipe would be a good choice for one of these pre-event days, or just simply as an idea for lunch if you still have a training session in the evening, as pasta gets quite fast digested. Or you are like me and love carbs (particularly now when it starts to get colder), simple as that.
- 500 g penne pasta
- 2 tablespoons salted butter
- 1 garlic clove, pealed and crushed
- 1 little spring onion, chopped
- 200 g blue cheese
- 150 g cream cheese (such as Philadelphia, normal or light), or mascarpone cheese, or low-fat quark
- 100 g pecan nuts, roughly chopped
- 2 tablespoons freshly snipped chives
- 1/2 teaspoon nutmeg
- sea salt and black pepper
- Bring one large pot of water to the boil. Meanwhile, prepare and chop the garlic, spring onion, pecan nuts and chives.
- Cook the pasta according to the instructions on the packet.
- Melt the butter in a large saucepan and gently fry the garlic and spring onion over a low heat until soft but not browned. Stir in the cheeses, nutmeg and season to taste. Cook gently until the sauce has heated up but so that the blue cheese still has its little texture.
- Remove the saucepan from the heat, stir into the cooked and drained pasta. Fold in the pecan nuts and chives. Serve hot.