Blue Cheese Rigatoni
  • 1 cup Rigatoni (75g)
  • 1 tsp butter (5g)
  • 1 flat tbs flour (12g)
  • 2/3 cups water (167g)
  • 1 tbs cream cheese (22g)
  • 2/3 cups water (167g)
  • 1/4 tsp Accent (MSG) (1.4g)
  • 1 pinch tsp salt (0.3g)
  • 1 tbs blue cheese (16g)
  • fresh ground black pepper to taste
SPECIAL CONSIDERATIONS:
Substitute the blue cheese for Parmesano, and you have and Alfredo sauce; substitute with bacon, and you have carbonara! A surprisingly high source of protein. This is very calorific and great if you are losing too much weight. Beware of the salt.
 Nutritional information 
 Phosphorus (mg) 238 
 Potassium (mg) 253 
 Sodium (mg) 632 
 Protein (g) 15.5 
 Sugar (g) 2.8 
 Carbohydrates (g) 67 
 Water (mL) 129 
 Fibre (g) 2.6 
 Calories 509 
STEP 1: Start to prepare the rigatoni according to the manufacturer's instructions. While the pasta boils, heat the butter in another cook pot, and add the flour when the butter sizzles.
STEP 2: Blend the cream cheese in the butter/flour mixture with a spoon until creamy.
STEP 3: In an incremental fashion, add a bit of water, blend, a bit more water, blend, etc, keeping the mixture smooth with stirring. Add the blue cheese and condiments.
STEP 4: Add the cooked rigatoni to the sauce pan, and boil until the sauce coats the pasta without being runny.
STEP 5: Lovely with a glass of white wine, if you can!

Renaldietchef.com is not a diet plan. It is a collection of innovative and delicious recipes
to help you attain the personalized nutritional goals set by your doctor and your renal dietitian.
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