Garlic & Spinach Alfredo Pasta
Kidney-friendly Alfredo sauces don't need to be challenging! This recipe uses cashews and nutritional yeast to create a wonderful garlic and spinach Alfredo sauce. Tossed with penne, this recipe will be a family favorite.
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Servings: 6 servings
Serving Size:2.5 oz
Nutrition
Calories:427 kcal
Carbs:65 g
Sodium:54 mg
Potassium:425 mg
Phosphorus:222 mg
Protein:14 g
Fiber:4 g
Equipment
- 1 Large saute pan with cover
- 1 Large stock pot with cover
- 1 Wooden Spoon
- 1 Food Processor
Ingredients
- 1 lb Penne
- 1 White Onion, diced
- 3 Cups Spinach, loosely packed
- 1 cups Vegetable broth, unsalted
- ½ cup Cashews, raw and unsalted, soaked overnight
- 3 Garlic cloves, minced
- 1 tbsp Lemon juice
- 2 tbsp Nutritional Yeast
- ¼ tsp Salt
- 3 tbsp Vegetable oil
- 1 Pinch of Black pepper
Instructions
- Fill a large pot with water and bring it to a boil. Add penne and cook until al dente (about 2-3 minutes less than the instructions on the box). Remove from pot, toss in 1 tsp of oil, and set aside.1 lb Penne3 tbsp Vegetable oil
- Add the remaining oil to a large sate pan and turn to medium heat. Once the oil is hot, add onion and saute until tender. About 7 minutes. Add garlic, and cook for an additional 3 minutes, stirring occasionally.1 White Onion, diced3 tbsp Vegetable oil3 Garlic cloves, minced
- Add cashews, onions, garlic, nutritional yeast, salt, pepper, lemon juice, and vegetable broth to a food processor and blend until smooth and creamy. Add additional broth if needed.1 White Onion, diced1 cups Vegetable broth, unsalted½ cup Cashews, raw and unsalted, soaked overnight3 Garlic cloves, minced1 tbsp Lemon juice¼ tsp Salt3 tbsp Vegetable oil2 tbsp Nutritional Yeast
- Add the Alfredo sauce, penne, black pepper, and spinach back into the saute pan and turn to medium-low heat. Cover and cook for 5 minutes, or until spinach is wilted. Stirring occasionally.1 lb Penne3 Cups Spinach, loosely packed1 Pinch of Black pepper
Full Nutrition
Nutrition Facts
Garlic & Spinach Alfredo Pasta
Amount Per Serving (2.5 oz)
Calories 427
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Trans Fat 0.05g
Polyunsaturated Fat 5g
Monounsaturated Fat 4g
Sodium 54mg2%
Potassium 425mg12%
Carbohydrates 65g22%
Fiber 4g17%
Sugar 4g4%
Protein 14g28%
Vitamin A 1407IU28%
Vitamin B1 0.1mg7%
Vitamin B2 0.1mg6%
Vitamin B3 2mg10%
Vitamin B5 0.5mg5%
Vitamin B6 0.2mg10%
Vitamin C 7mg8%
Vitamin E 1mg7%
Vitamin K 89µg85%
Calcium 42mg4%
Copper 0.5mg25%
Folate 49µg12%
Iron 2mg11%
Manganese 1mg50%
Magnesium 86mg22%
Phosphorus 222mg22%
Selenium 50µg71%
Zinc 2mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Five stars Excellent. Served this delicious Alfredo over spaghetti squash which makes it very healthy and less in carbs and sodium. Plan to serve this once a week for dinner. Thank you!!!!!!
So glad you liked it! Spaghetti Squash is one of my favorite things here!
UPDATE: The recipe and nutrition is now based off of this parmesan cheese
Where does one purchase Low Sodium Parmesan Cheese. Is there a brand you use?
Morgan,
Look for low-fat parmesan cheese. It’s almost always also the lowest in sodium. You can expect around 80mg/serving to be around the lowest you’ll find.