Baked pasta

Baked pasta
  • Low phosphate
  • Low potassium
  • Low salt
  • Vegetarian
  • Main meal
  • British
  • European
  • 30 minutes or less
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It works with any pasta shape you already have, although orzo is particularly good.

Chef

Lizzie Morey
Lizzie Morey

This satisfying one-pot dish is low in salt, potassium and phosphate.

Ingredients

1 tablespoon vegetable oil

Β½ small onion, peeled and chopped

150g pasta (orzo works well)

40g spring greens or frozen spinach

Β½ pepper, deseeded and chopped

1 teaspoon dried mixed herbs

Β½ teaspoon chilli flakes (optional)

1 tablespoon tomato puree

400g tin of chickpeas (drained)

1 low-salt vegetable stock cube made up to 150ml with boiling water

10g unsalted butter

20g cheddar, grated

Method

  1. Step 1

    Preheat oven to 180Β°C. In an ovenproof pan, heat the oil and add the onion. Cook until soft. In a separate pan, cook the pasta according to packet instructions.

  2. Step 2

    Add in greens, pepper, herbs and chilli to the frying onions. Cook over a medium heat for 5 minutes, until soft. Add in tomato puree and cook for another minute.

  3. Step 3

    Add the cooked and drained pasta, chickpeas and stock and bring to simmer. Put a lid onto pan and put into oven for 15 minutes.

  4. Step 4

    Remove from oven, stir in butter, grate over cheese and serve.

Food facts

The pasta is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

This recipe is low in potassium, when following the quantities in the ingredients, and the serving sizes, and therefore suitable for those advised to follow a low potassium diet.

This recipe is also low in phosphate, however it does contain some phosphate, provided by the chickpeas and cheese, therefore if you have been prescribed a phosphate binder then you should take as directed.

This recipe contains some protein. If you have been advised to reduce your protein then you may want to use less cheese or fewer chickpeas.

This dish works with any pasta shape you already have, although orzo is particularly good. If you would rather use rice in place of the pasta you may need a little more stock.

The dish is best eaten straight away.