Ideas 24 will understand why pasta is a very important product for marathon runners and what dishes athletes prepare from them on the eve of important competitions.

By the way Know your own: Pedan proved that soft wheat pasta is no worse than durum

Pasta Party: Eat Delicious – Run Faster

If you are even a little interested in running sports or even planned to overcome at least a half marathon yourself, then you probably heard about large-scale parties where the main food is pasta in all possible variations. And their main participants are not gastrotourists, but marathon runners. So what’s the benefit of having a pasta dinner the night before a race?

Why eat pasta before a competition

During a long run (for 90 – 120 minutes) we use glycogen and fat stores. If glycogen is exhausted, and nothing else enters the body, weakness is felt, it is difficult for the muscles to work. As a result, we show not the best result. Therefore, athletes store glycogen in the body – so as not to nullify months of intense training.

Without products of TM “Taya” and the pasta party is not the same / Photo by TM “Taya”

Of course, not all carbohydrate foods are healthy. If you want to store energy, not fat, you need to lean on the right carbohydrates, with a low glycemic index. For example, for pasta products TM “Taya”. All that is required of you is to cook it correctly. Do not overcook the pasta – it is enough to bring them, as the Italians say, to the state of al dente – “by the tooth”, when they are a little tough inside. After all, the longer you cook pasta, the higher their glycemic index becomes.

And remember: it’s not the pasta itself that harms the figure and sports form, but what you eat them with. Every runner needs to know how to cook the perfect pasta and have a few signature recipes to their credit to impress with non-trivial dishes at a pasta party.

How to cook delicious pasta for runners: 4 seasonal recipes

Spaghetti with cauliflower sauce

Ingredients (for 2 servings):

  • spaghetti TM “Taya” – 200 grams;
  • cauliflower – 1 small head;
  • broccoli 1 small head;
  • carrot 1 piece;
  • onion 1 piece;
  • green pea 200 grams;
  • any hard cheese to your taste;
  • salt pepper according to your taste;
  • garlic 6 8 cloves;
  • frying oil.

Cooking method:

  1. Boil spaghetti TM “Taya” in salted water until “to the tooth”.
  2. In a frying pan, fry vegetables until tender: onions, broccoli, carrots and peas.
  3. Separately, fry the chopped garlic in oil.
  4. Boil the cauliflower in salted water.
  5. For the sauce, beat the fried garlic and ready-made cauliflower in a blender, adding a little vegetable broth or water in which the pasta was cooked, salt and pepper to taste. You can add grated hard cheese, such as parmesan.
  6. Combine cooked spaghetti, vegetables and cauliflower sauce in a saucepan.
  7. You can serve and enjoy!

Spaghetti with sauce / Photo TM “Taya”

Spirals with turkey and mushrooms


  • “Spirals” TM “Taya” 300 grams;
  • turkey fillet 500 grams;
  • fresh champignon mushrooms 300 grams;
  • green pea 300 grams;
  • olive oil 5 tablespoons;
  • fresh rosemary 1 branch;
  • hard cheese to your taste;
  • salt pepper according to your taste.

Cooking method:

  1. Boil the spirals of TM “Taya” to the state of “to the teeth”.
  2. Saute 2 garlic cloves in 2 tablespoons olive oil (preheat) until golden. Take it out of the pan.
  3. Cut the turkey fillet into large pieces, salt and pepper.
  4. Fry the meat until golden brown and remove from the pan.
  5. Fry the mushrooms for about 5 minutes until they soften and the juice begins to boil out of them, salt and pepper. Add fresh peas to the mushrooms and fry for another 5 minutes.
  6. Add the meat to the mushrooms with peas, mix everything and let all the ingredients warm up and combine.
  7. Add the cooked pasta to the mixture, mix and hold the spirals over medium heat for another 2 minutes.
  8. Before serving, the dish can be sprinkled with grated cheese.

Spirals with turkey / Photo TM “Taya”

Pasta salad with tuna


  • curls tm “Taya“- 150 grams;
  • tuna in its own juice – 185 grams (1 can);
  • cherry tomatoes – 200 grams;
  • olives 100 grams;
  • red onion – ½;
  • red wine vinegar, salt, pepper – to your taste;
  • olive oil – to your taste.

Cooking method:

  1. Boil pasta TM “Taya” to the state of “by the tooth”.
  2. Drain the juice from the can of tuna, remove the fish and mash with a fork.
  3. Mix halved cherry tomatoes, olives, chopped onions, mashed tuna in a salad bowl.
  4. Mix oil, vinegar, salt, pepper and season the salad with this dressing. Mix thoroughly.
  5. Add the pasta to the salad and mix gently so as not to damage their structure. Enjoy your meal!

Salad with pasta / Photo TM “Taya”

Spaghetti with salmon and vegetables


  • spaghetti “Taya” – 350 grams;
  • salmon – 300 grams;
  • carrots – 2 pieces;
  • tomatoes – 2 pieces;
  • fresh herbs – 1 bunch;
  • salt, pepper, spices – to your taste.

Cooking method:

  1. Boil the spaghetti until “to the teeth”.
  2. Cut the fish into cubes and boil in a small amount of salted water.
  3. Roughly chop the tomatoes.
  4. Cut the carrots into cubes and fry over high heat for 4 minutes. Next, add the tomatoes and spices (oregano, thyme, and fennel are ideal with fish). Simmer all ingredients over high heat for 5 minutes until the tomatoes are soft.
  5. Add fish and spaghetti to the stewed vegetables, mix.
  6. You can apply. Enjoy your meal!

Pasta with salmon / Photo TM “Taya”