Renal Diet Chef - Creamy Pasta Salad

Creamy Pasta Salad

2 cups bow tie pasta (100g)
3 cups coarsely chopped sweet peppers (325g)
1/4 cup chopped green onions (30g)
Vegetable oil or butter for frying
3/4 cup egg white (150g)
2 tbs cream cheese (30g)
1/4 cup vinegar (80g)
1/4 cup light mayo (60g)
1 tbs dijon mustard (10g)

SPECIAL CONSIDERATIONS:

great tasty way to prepare egg whites! Six grams of protein in a 1 cup portion and only 58mg of phosphorus - this recipe can be very useful in achieving your nutritional goals.

Nutritional information 1 cup portion (130g)
Phosphorus (mg)	58
Potassium (mg)	245
Sodium (mg)	154
Protein (g)	5.9
Sugar (g)	1.8
Carbohydrates (g)	17
Water (mL)	97
Fibre (g)	1.8
Calories	145

STEP 1: Boil your bow-tie pasta for the amount of time indicated on the package or al dente. Meawhile, chop your vegetables and scramble the egg whites at low heat in an oiled frying pan along with the cream cheese.

STEP 2: When the bow ties are cooked, drain them and return them to the pot with the vinegar, leaving the heat on to allow most of the vinegar to evaporate.

STEP 3: Toss in the scrambled egg whites and cream cheese.

STEP 4: Transfer into a bowl, add the green onions and blend.

STEP 5: Now toss in the sweet peppers.

STEP 5: Serve on a bed of chopped lettuce.