A blog by runners. For runners.

Recipe: summertime pasta


As a runner sometimes there is nothing better than carbo-loading with a big bowl of pasta and marinara sauce. That is, until it’s 90 degrees outside and the idea of eating a hot bowl of pasta makes you a little sick to your stomach.

Never fear, I’ve lightened up the typical pasta dish to bring you an easy, bright meal that will leave you feeling full but not heavy.

To start, I swapped out traditional pasta for brown rice noodles, the kind generally used in Pad Thai. They are naturally gluten-free and you can find them in just about any major grocery store. For the sauce, I mixed together basil, a summer staple in my house, with creamy avocado for a rich, decadent but healthy sauce.

Oh and did I mention, the whole dish comes together in about 10 minutes?! Even better, make the rice noodles ahead of time, pop them in the fridge overnight and have a no-cook meal ready in less than 5 minutes. This bright, vibrant dish will make you want to lick the bowl clean, leaving your regular pasta dish in the dust.

One note, this recipe is not heavy in protein. Feel free to bulk it up with some tofu or chicken if you’d like.

Avocado Basil Sauce with Rice Noodles (vegan, gluten-free)

  • 1/2 package of pad Thai rice noodles (I used the brown rice variety)
  • 1 avocado
  • 1 cup fresh basil leaves
  • Juice of 1 lemon
  • 1 teaspoon minced garlic
  • 1.5 tablespoons olive oil
  • 3 tablespoons water
  • 1/4 teaspoon salt
  1. Bring a pot of water to boil, drop rice noodles in and cook according to package instructions. The lovely thing about rice noodles is how fast they cook so I prefer them to regular pasta during the warmer months. Once noodles are cooked, rinse in cold water to avoid clumping.
  2. If you’d like to make a cold pasta, place noodles in the fridge for a few hours or overnight before making the sauce.
  3. To make the sauce, place remaining ingredients in a food processor. Run until smooth. Depending on how juicy your lemon is you may need to add an additional tablespoon or two of water to thin out the sauce a bit.
  4. Mix the sauce with the pasta. Top with a big squeeze of lemon and a sprinkling of sea salt. Enjoy.

 Written by Lisa Horvath

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