- 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)
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 |
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.
While the fettucine are boiling, in another pot, melt the cream cheese on medium heat and stir until soft and creamy.
Mix the water and the cornstarch together. Gradually add the water/starch to the cream cheese while stirring. Add MSG, salt and pepper.
Garnish with fresh parmesan.
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attain the personalized nutritional goals set by your doctor and your renal dietitian.