Fettucine Alfredo
  • 1 small handful (about 3/4" in diameter) fettucine (90g)
  • 2 tbs cup cream cheese (115g)
  • 1/3 cup water (83g)
  • 1/2 tbs corn starch (6g)
  • 1/4 tsp MSG (Accent) (0.7g)
  • 1/8 tsp salt (0.3g)
  • freshly ground pepper to taste (3g)
  • 1 tsp parmesan (3g)
SPECIAL CONSIDERATIONS:
This recipe makes a single portion, is not low salt but would be rather bland without the seasonings. Makes use of cream cheese instead of milk or cream.
 Nutritional information 
 Phosphorus (mg) 227 
 Potassium (mg) 255 
 Sodium (mg) 360 
 Protein (g) 14.7 
 Sugar (g) 3.5 
 Carbohydrates (g) 75 
 Water (mL) 211 
 Fibre (g) 2.9 
 Calories 489 
STEP 1: Drop the dry pasta in boiling water. Make sure that the fettucine don't stick to each other by moving them around a lot in the first minute of boiling. Boil according to the timing on the package, usually 8-9 minutes.
STEP 2: While the fettucine are boiling, in another pot, melt the cream cheese on medium heat and stir until soft and creamy.
STEP 3: Mix the water and the cornstarch together. Gradually add the water/starch to the cream cheese while stirring. Add MSG, salt and pepper.
STEP 4: Garnish with fresh parmesan.

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to help you attain the personalized nutritional goals set by your doctor and your renal dietitian.
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