Enjoy a savory low protein pasta today!
This low protein pasta ticks all the boxes for plant-based comfort food. When limiting protein intake, people often miss out on that “umami” flavor. Recipes with mushrooms, soy sauce and nutritional yeast (like this one!) are packed with umami flavor.
Low protein diet for kidney disease
Eating a low protein diet has been shown to benefit people living with kidney disease who are not on dialysis. When your body breaks down proteins, waste is created. Healthy kidneys are able to filter this waste from the blood. However, reduced kidney function causes these byproducts to build up, further burdening your kidneys.
How to make a low protein pasta work for you?
There are various ways to find success on a low protein diet. We used gluten free pasta in this recipe because it is lower in protein than traditional pasta. Flavis pasta is another great option because it is low in protein and was created specifically for people with CKD. Here are a few other ways to help make your next low protein pasta a success!
1. Add healthy fats
When cutting back on protein it is important to add healthy, nutrient dense food sources to your diet. Healthy fats are a great way to do this! They help curb hunger and prevent weight loss. Easy ways to do this include drizzling salad, pastas, and cooked veggies with olive oil or by sautéing veggies in avocado oil.
Umami is described as the fifth flavor. (The other four being sweet, salty, sour and bitter.) When limiting the amount of protein in your diet, it helps give dishes a savory depth and “full body” quality. Using kidney-friendly umami “enhancers” such as mushrooms and nutritional yeast (like we did in this recipe) help make a dish more satisfying.
Fiber helps make low protein dishes more filling. Pair this (or any) low protein pastas with a salad filled with low potassium vegetables to help make a more complete meal. Another favorite at the KidneyRD is to add the ever versatile cauliflower to a dish. This helps add substance, fiber, and other nutrients while being low in potassium.
What amount of protein is right for you?
It can be tricky to know where to start. Your body has specific protein, calories, and nutrient needs. Eating too much or too little can be dangerous for your health. A Renal Dietitian can help you understand these amounts and reach your nutrient goals. Join our monthly class or book a consultation with one of our expert Renal Dietitians to help make the journey to a low protein diet much easier to follow.Print
This low protein pasta ticks all the boxes for plant-based comfort food. Pair it with a low potassium salad for added fiber and a deliciously satisfying meal.
Recipe developed Clarissa Paimanta, RD tested by Cassandra Floyd, MS, RD, LDN.
- 8 oz gluten free rotini
- 1 small onion, diced
- 3 cloves garlic, minced
- 14 oz mushrooms, sliced
- 3 tablespoons avocado oil
- 1 tablespoon fresh thyme (or 1 tsp dried)
- 3 tablespoon all purpose flour
- 1 1/2 cups low sodium vegetable broth
- 2 teaspoons low sodium soy sauce or tamari
- 1–2 tablespoons nutritional yeast
- ¼ teaspoon salt and pepper each, to taste
- Optional seasonings: ¼ teaspoons red pepper flakes and 1 teaspoon balsamic vinegar
- ¼–½ cup unsweetened coconut milk yogurt
- ¼ cup parsley, chopped
1. Bring a pot of water to a boil over high heat. Cook rotini per package directions. Once pasta is cooked, reserve ½ cup of the pasta water and drain.
2. Meanwhile, prepare vegetables: dice the onion, mince the garlic, and slice the mushrooms.
3. Heat avocado oil in a skillet over medium heat. Add diced onion and cook while stirring until translucent and soft, about 2 minutes. Then add garlic, mushrooms, and thyme, and cook for 3-5 minutes until the mushrooms are tender.
4. Add flour and cook while mixing for about 1 minute to get rid of the raw flour taste.
5. Add vegetable broth slowly and in batches, a few tablespoons at a time, while stirring thoroughly with a whisk to create a thick paste. Make sure all the broth is incorporated before you add more broth. As the flour paste is loosened, you can eventually add more broth at a time while stirring to prevent any lumps. Once broth is incorporated bring sauce to a boil to thicken, then reduce heat to a simmer and cook while stirring frequently for about 5 minutes. You are looking for a smooth, velvety sauce.
6. Season with soy sauce, nutritional yeast, salt, and pepper to taste. Optionally add red pepper flakes for spice and balsamic vinegar for more tart, keeping in mind that your yogurt of choice may already be tart.
7. Add the yogurt and the drained pasta and toss to combine. If the sauce is too thick, add some of the reserved pasta water to thin it out. Adjust seasoning as needed.
8. Remove from the heat and garnish with chopped parsley. Serve immediately.
Higher calorie: Use a mixture of vegetable broth and canned coconut milk for your sauce. Keep in mind that this will add on some potassium.
This mushroom stroganoff recipe came at just the right time. We are ready for spring and warm weather, but still craving satisfying, umami filled comfort foods. If making this recipe in a non-stick skillet, we recommend using a silicone whisk to help toast the flour and get rid of the raw flour taste.
ALL information you read on KidneyRD.com is purely for informational and educational purposes. Information is not intended to treat, cure, or prevent any disease.