Orecchiette Pasta with Roasted Cauliflower and Mint

This week's recipe is a Tuscan recipe that is perfect for our vegetarian patients. This recipe is quick and can be prepared in just 30 minutes.

The main ingredients in this recipe are cauliflower and orecchiette pasta. 

Cauliflower is known to help kidney function by reducing oxidation of fats and inflammation which causes kidney disease. It is a great source of fiber and nutrients such as vitamin B folate, vitamin C, and vitamin K. One cup of cauliflower contains 19 mg of sodium, 176mg of potassium, and 40mg of phosphorus which is perfect for dialysis patients.

Pasta is typically low in phosphorus and potassium which makes it great for CKD diets. Since most renal diets for chronic kidney disease limit the intake of these minerals, you would be safe to eat pasta without consuming too much of them.

One thing to consider is the kind of pasta you will use. Always check the food labels on the packaging for nutrition facts on sodium, protein, and potassium levels. Sodium is not good for the kidneys so before eating a pasta dish, or adding pasta to your meal, check the label to find out how much sodium you will be consuming.

Also, stick with white versions of pasta in your meals. Some whole grain varieties produce wastes in the body that are very difficult for those with chronic kidney disease to process. Choosing white pasta can help prevent this.ay need to limit.

Also stick with white versions of pasta in your meals. Some whole grain varieties produce wastes in the body that are very difficult for those with chronic kidney disease to process. Choosing white pasta can help prevent this.

Orecchiette Pasta with Roasted Cauliflower and Mint

Ingredients

• 120ml olive oil

• 2 cloves garlic, crushed

• 1 tsp chilli flakes

• 450g yellow (or white), cauliflower florets

• 400g dried orecchiette

• 2 tbsp unsalted butter

• 2 tbsp each of flat-leaf parsley & mint leaves, finely chopped

• 2 tbsp mint leaves

• Grated parmesan, to serve

Method

1. Preheat the oven to 200°C. Bring a large saucepan of salted water to the boil. In a bowl, mix 1/3 cup (80ml) of the oil with the garlic and chili flakes. Season. Add the cauliflower and toss with your hands, ensuring the seasoning is rubbed in well. 

2. Evenly spread cauliflower in a large, metal roasting pan. Roast on the top shelf of the oven for 15 minutes or until just cooked and browned in places.

3. Cook the pasta in the boiling water according to packet instructions until just al dente. Drain, reserving ¼ cup (60ml) water

4.  In a cast-iron frying pan, melt the butter and remaining oil over medium heat. Add 2-3 tbs cooking water and allow to bubble. Add cooked pasta and cook for 1-2 minutes until most of the liquid is absorbed.

5. Gently toss the cauliflower with the pasta (be sure to include all the crisp bits of garlic and chilli flakes from the roasting pan). Transfer to 4 serving dishes and top with equal amounts of parsley and mint. Serve immediately with parmesan.

Enjoy!

This recipe was taken from delicious.com.au