(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Prepare the vegetables – slice the onion and chop the vegetables into medium sized pieces.
Melt the Flora Buttery in a wok or large frying pan. Fry the onions for 3 minutes until they start to soften.
Add the pepper, courgette, mushrooms and crushed garlic and cook over a medium heat for about 5 minutes.
While the vegetables are cooking, bring a pan of water to the boil.
Add the pulses and chopped tomatoes to the vegetables and season with black pepper and herbs. Simmer the sauce and stir occasionally.
Cook the pasta per on pack instructions.
Serve the sauce over the pasta and top with grated cheese.
Nutritionist top tip: This meal provides 10.8g fibre per portion, 36% of the daily recommended amount. To increase this even more switch the white pasta for wholemeal to provide 15.9g (53%), however this may be better on a non-training day so it doesn’t cause digestive discomfort. Feel free to increase the amount of pasta as you get closer to race day and need that carbohydrate boost!