Updated: Aug 6, 2019
A low potassium red sauce for pasta which is kidney friendly without compromising the taste. This can be spiced with Indian spices to give it a masala flavor like coriander powder, cumin powder and ginger or Mexican flavor with taco seasoning or cajun seasoning with paprika, onion powder and garlic powder. Make these variations and enjoy.
No. of Servings: 4 Serving Size: ½ Cup
2 tablespoon extra virgin olive oil
½ teaspoon salt
1 teaspoon dried ground basil
1 teaspoon ground oregano
½ cup water
2 cups Peppers, bell, red, sweet, chopped
1 tsp Corn starch (optional)
Sauté the chopped red peppers in olive oil for about 5 minutes.
Cool and add the remaining ingredients and purée with ½ cup of water.
Heat the sauce for a few minutes if using cornstarch.
Serve with any kind of cooked pasta.
Nutrients per serving
Protein 1 g
Carbohydrates 8 g
Fat 36 g
Sodium 250 mg
Potassium 172 mg
Phosphorus 22 mg
Fiber 2 g
Pasta with Red Pepper Sauce