Pre-Run Fettuccine Alfredo

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It's packed full of complex carbs providing sustained energy, and high quality protein from the yoghurt which delivers amino acids. As well as a pre-run meal, it is low fat and so will help you get into shape for the summer!

Preparation time:
Cooking time:

Difficulty: Easy - for beginners


225 wholewheat fettuccine
1 tbsp butter
3 garlic cloves, crushed
2 tsp cornflour
Pinch of ground nutmeg
230ml chicken stock
65g grated Parmigiano-Reggiano cheese
240ml low-at Greek yoghurt
Salt and pepper to taste


Bring a pot of salted water to the boil, then cook the fettuccine pasta.
Melt butter in a large pan over medium heat.
Add the garlic and cook for 2 mins.
Combine the cornflour and nutmeg in a small bowl, then whisk in the stock.
Pour into the frying pan, turn up the heat, and bring the sauce to a gentle simmer, whisking occasionally.
Whisk in 3/4 of the cheese until melted.
Remoce the pan from the heat.
Whisk in the yoghurt until smooth.
Season with salt and pepper and sprinkle on the remaining cheese.

Per Serving:
Cals: 336
Carbs: 47g
Protein: 18g
Fat: 10g


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