Kidney Friendly Low Protein Cauliflower Breadcrumb Pasta

Seasoned with perfectly toasted breadcrumbs, this Kidney Friendly Low Protein Cauliflower Breadcrumb Pasta is a simple and delicious recipe for lunch or dinner.

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Kidney friendly low protein cauliflower breadcrumb pasta

Where do I even begin when it comes to this recipe for cauliflower pasta! Trust me, guys, you want to hang onto this one. Toasted breadcrumbs, spring onions, lemon juice, and roasted cauliflower are combined in a dish that has pasta of your choice. 

I really like this dish because of the bright and tangy flavors, the softness of the cauliflower, and the crunch of the breadcrumbs. Every bite is oh-so-delicious!

Why is this a kidney friendly recipe

The number one thing you can do when you have chronic kidney disease (CKD) is know your protein requirements and plan your diet to meet these requirements. Usually, a low-protein diet is recommended for people with kidney disease until they reach dialysis, at which point they are recommended to have a high-protein diet.

Including more plant-based foods in your diet can help you reduce your protein intake, as most plant-based foods are lower in protein content when compared to animal-based foods. What’s more, plant-based foods are also easier on your kidneys as they produce fewer nitrogenous wastes.

Some of the benefits of eating plant-based protein are –

  • Reduced risk of chronic diseases like heart attack, high blood cholesterol, stroke, diabetes, and high blood pressure.
  • More fiber from plants means a healthier gut, which helps to reduce inflammation, a common problem in individuals with CKD, and reduced chances of constipation.
  • Eating a variety of plant-based proteins will help you get all the nine essential amino acids and at the same time will be less stressful for your kidneys.

Here are a few plant-based recipes that you can try

Kidney friendly low sodium Asian edamame pasta salad
Low sodium low potassium asparagus lemon pasta salad
Low protein low phosphorus roasted beet salad

This is a low-protein recipe. Each serving of this recipe contains only 10 grams of protein. All the protein in this recipe comes from plant-based sources, which means it is easy on your kidneys and doesn’t generate as much toxic waste. 

Every serving of this recipe contains 217 mg of sodium, which is moderate. Being low in sodium doesn’t mean that this recipe skimps on flavor. On the contrary, lemon juice and spring onions bring a lot of tanginess and brightness to this recipe. And don’t be afraid to experiment a bit by switching the herbs – maybe add a few springs or fresh basil or thyme to see if it tastes even better.

This recipe contains 485 mg of potassium per serving. This is a moderate amount of potassium that is really okay to consume. Potassium intake is not a problem unless your health care provider has asked you to follow a low potassium diet. So go ahead and make this recipe and serve it with some nice salad or a soup.

The phosphorus content of this recipe is moderate. It has 178 mg of phosphorus. All of the phosphorus in this recipe comes from plant sources, which means only 10–30% of the phosphorus in this recipe is absorbed by your body. 

Phosphorus from plants is poorly absorbed by your body. This is because phosphorus in plants is stored as phytates, which cannot be easily broken down by your digestive system.

The vast majority of foods include phosphorus, including a great number of nutritious foods that are rich in protein. Phosphorus in your diet can be either “organic,” which is found naturally in foods, or “inorganic,” which is present in food additives. 
Animal products such as meat, poultry, seafood, dairy, eggs, etc. are the richest sources of organic phosphorus because they are easier for the body to absorb.

About half of the phosphorus we eat comes from natural sources such as plants, legumes, nuts, meat, dairy products, etc. The rest comes from convenience foods, fast foods, and restaurant meals that contain phosphate additives. Phosphorus additives are added to these foods to change how they taste and to extend their shelf life. 
In fact, phosphorus additives account for almost 500 mg of phosphorus in our diet. Phosphorus additives are easily absorbed, and your body can take in up to 90% of the phosphorus from them.

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Kidney friendly low protein cauliflower breadcrumb pasta – great for chronic kidney disease (CKD)

Why is this a heart healthy recipe

What you eat has a direct impact on your heart health. To keep your heart healthy, limit your intake of saturated fat and cut down on high-sodium foods. This means you should limit your consumption of processed foods like cured meats, canned soups, frozen dinners, pizza, and burgers, just to name a few.

As far as this recipe is concerned, it is really low in saturated fat. Each serving of this recipe has only 1 gram of saturated fat. Further, this recipe contains 271 mg of sodium, which is a moderate amount for a serving.

Eating a heart-healthy diet also means consuming fat in moderation, with most of it coming from monounsaturated fatty acids. This recipe is great for just that because it contains a moderate amount of fat. Each serving has 10 grams of total fat, of which 6 grams are monounsaturated fat. Consumption of monounsaturated fat instead of carbohydrates has been shown to lower LDL, or “bad,” cholesterol and increase HDL, or “good,” cholesterol.

Additionally, this recipe does not contain any dietary cholesterol, which is great if you are trying to manage high blood cholesterol levels.

Why is this a diabetes friendly recipe

This recipe is diabetes-friendly. It has moderate carbohydrates (43 grams per serving) and moderate fiber (3 grams per serving).

Eating a moderate amount of carbohyrate with fiber during meal times ensures that you have a slow and steady rise in blood sugar levels. This will help you to avoid “sugar rush” and crashes and stablize insulin production.

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Kidney friendly low protein cauliflower breadcrumb pasta – great for diabetes and heart health

Ingredients in this recipe

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Kidney friendly low protein cauliflower breadcrumb pasta – ingredients
  • Pasta – Use any short-cut pasta that you like. They all will work perfectly with this recipe.
  • Cauliflower – Pick a medium-sized, fresh cauliflower.
  • Olive oil – You can use either extra-virgin or regular olive oil – they both work great.
  • Garlic – Adds a nice, sharp flavor to this recipe. If you are like me – a garlic lover, then adding an extra clove is the way to go.
  • Fresh lemon juice – Gives this recipe a tangy flavor.
  • Fresh spring onions – Add fresh, tender and sweet flavor to this recipe. If you are not a big fan of spring onion, feel free substitute it with parsley.
  • Red pepper flakes – These are optional and add some heat.
  • Salt and pepper – To bring out the flavors in this recipes to the fullest!

How to make this recipe

  • Cook pasta according to package instructions. Do not add salt to the pasta when cooking. Set aside 1/4 cup of the starchy pasta water before draining.
  • Preheat the oven at 425°F and line a large baking tray with aluminum foil.
  • Heat one teaspoon of olive oil in a skillet on medium heat. Add breadcrumbs to the skillet and saute for 1-2 minute until the breadcrumb is fragrant and golden in color.
  • In a large mixing bowl, add the remaning oil, chopped spring onions, minced garlic, black pepper, and salt. Mix these ingredients well to make the seasoning.
  • Add cauliflower to the mixing bowl. Toss to coat cauliflower in oil and seasoning. Evenly spread cauliflower florets on the lined baking tray.
  • Roast cauliflower for 25 to 30 minutes, or until the edges are slightly brown in color.
  • In a large mixing bowl, combine cooked pasta, roasted cauliflower, lemon juice, red pepper flakes, and half of the reserved pasta water. Mix the content well and add the remaining pasta water, if needed, if the pasta seems to be a bit dry.
  • Taste the pasta seasoning and add more lemon juice, pepper and red pepper flakes if needed. Serve topped with breadcumbs and enjoy.
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kidney friendly low protein cauliflower breadcrumb pasta - featured

Kidney Friendly Low Protein Cauliflower Breadcrumb Pasta

8f7236c9626d7dcca9cca39f75b7f03fArchana Singh, PhD
This kidney friendly, low protein cauliflower pasta is heart healthy and diabetes friendly. It is made from basic ingredients like breadcrumbs, spring onions, garlic, olive oil, red pepper flakes, black pepper, and lemon juice.
5 from 2 votes
Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 5
Calories 279 kcal

Ingredients
  

  • 1 medium cauliflower, cut into bite-sized florets
  • 1/4 cup low sodium breadcrumbs
  • 8 oz whole wheat pasta
  • 3 tbsp olive oil, divided
  • 2 cloves garlic, peeled and minced
  • 1/4 tsp black pepper (optional)
  • 2 tbsp lemon juice
  • 1/3 tsp salt
  • 1 pinch red pepper flakes (optional)
  • 3 medium spring onions, finely chopped

Instructions
 

  • Cook pasta according to package instructions. Do not add salt to the pasta when cooking. Set aside 1/4 cup of the starchy pasta water before draining.
  • Preheat the oven at 425°F and line a large baking tray with aluminum foil.
  • Heat one teaspoon of olive oil in a skillet on medium heat. Add breadcrumbs to the skillet and saute for 1-2 minute until the breadcrumb is fragrant and golden in color.
  • In a large mixing bowl, add the remaning oil, chopped spring onions, minced garlic, black pepper, and salt. Mix these ingredients well to make the seasoning.
  • Add cauliflower to the mixing bowl. Toss to coat cauliflower in oil and seasoning. Evenly spread cauliflower florets on the lined baking tray.
  • Roast cauliflower for 25 to 30 minutes, or until the edges are slightly brown in color.
  • In a large mixing bowl, combine cooked pasta, roasted cauliflower, lemon juice, red pepper flakes, and half of the reserved pasta water. Mix the content well and add the remaining pasta water, if needed, if the pasta seems to be a bit dry.
  • Taste the pasta seasoning and add more lemon juice, pepper and red pepper flakes if needed. Serve topped with breadcumbs and enjoy.

Nutrition

Calories: 279kcalCarbohydrates: 43gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 217mgPotassium: 485mgFiber: 3gSugar: 3gPhosphorus: 178mg
Keyword Kidney Friendly, Low protein
Tried this recipe?Let us know how it was!

How much potassium is in cauliflower

One cup of chopped cauliflower contains 320 mg of potassium. Cauliflower is considered a low-potassium vegetable and a great choice of people with chronic kidney disease, who are on potassium-restricted diet or have hyperkalemia.

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Archana Singh, PhD

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