CKD
Dorothy Lyons, RD & Monica Tello, RD
5 min
A bright, satisfying pasta made with roasted cauliflower, sweet peas, lemon, garlic and fresh herbs—with plenty of flavour and very little sodium.
Kidney-conscious meals don’t need to be bland. This simple pasta gets plenty of flavour from roasted cauliflower, fresh lemon, garlic and herbs instead of relying on salty sauces or seasoning packets.
Peas add plant-based protein and fibre, while pasta makes the meal satisfying enough for lunch or dinner. It can be served warm or at room temperature, which also makes it a practical option for leftovers.
This recipe is best suited to people with earlier-stage CKD or those who have not been advised to follow a potassium- or phosphorus-restricted diet. Kidney nutrition needs vary from person to person, so the right choices depend on your kidney function, bloodwork, medications and overall nutrition plan.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4
Recipe Tags
Plant-Based, Lower Sodium, Heart Healthy
Ingredients
225 g (8 oz) dry penne, rotini or other short pasta
3 cups cauliflower florets
1 cup frozen green peas, thawed
2 tablespoons extra-virgin olive oil, divided
2 cloves garlic, finely minced
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
¼ cup chopped fresh parsley
½ teaspoon dried oregano
½ teaspoon freshly ground black pepper
Optional: additional lemon wedges and fresh parsley for serving
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place the cauliflower on the baking sheet. Toss with 1 tablespoon of olive oil, the oregano and half of the black pepper. Spread into a single layer.
Roast for 20–25 minutes, turning once, until the cauliflower is tender and lightly browned around the edges.
While the cauliflower cooks, bring a large pot of water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about ½ cup of the pasta cooking water.
Drain the pasta and return it to the pot.
Heat the remaining 1 tablespoon olive oil in a small skillet over medium-low heat. Add the garlic and cook for 30–60 seconds, just until fragrant. Avoid browning the garlic.
Add the roasted cauliflower, peas, garlic oil, lemon juice, lemon zest, parsley and remaining black pepper to the pasta.
Toss well. Add a small splash of the reserved pasta water as needed to help the lemon and olive oil lightly coat the pasta.
Taste and add additional lemon, parsley or black pepper if desired. Serve warm or at room temperature.
Nutrition Information
Per serving
Calories
322
kcal
Protein
10.9
g
Carbohydrate
52.3
g
Fibre
5.3
g
Total Fat
8
g
Saturated Fat
1.2
g
Sodium
30
mg
Potassium
468
mg
Phosphorus
182
mg
Kidney Nutrition Notes
Why this recipe may work well: This plant-based pasta recipe is naturally very low in sodium and uses lemon, garlic, herbs and roasted vegetables to build flavour without relying on salty sauces.
Potassium: One serving provides approximately 468 mg potassium. This is not intended to be a specifically low-potassium recipe. If you have been advised to limit potassium, speak with your dietitian about whether this portion fits your individual nutrition plan.
Phosphorus: One serving provides approximately 182 mg phosphorus. If you have been advised to limit phosphorus, portion size, pasta choice and the rest of the meal may need to be considered. Check ingredient lists for phosphate additives when choosing packaged foods.
Protein: This is a moderate-protein, plant-based meal. Protein needs can change as kidney disease progresses and are different for people receiving dialysis.
Kidney nutrition needs are individual. Potassium, phosphorus, protein, sodium and fluid needs may vary depending on kidney function, lab results, medications and dialysis status. Speak with your Registered Dietitian for recommendations specific to you.
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