This warm and comforting one-dish meal is both easy to assemble and packed with flavor. It’s sure to be a family favorite.
This recipe was developed by a CKD patient Chef Duane Sunwold.
Fill saucepan with water and simmer cashews on medium heat for 15 minutes.
Let cool and drain.
Cook pasta according to package directions, drain and cool in cold water.
Preheat oven to 350 degrees F.
Add cooled cashews to a food processor and finely chop.
Add tofu and spices. Process until smooth.
Pour cooked pasta into a baking dish and spread tofu mixture over the top.
Pour tomato sauce over the top of the tofu mixture.
Bake for 30 to 35 minutes.
Note: This recipe is suitable for many people with chronic kidney disease. However, your type of treatment and other health concerns may make it unsuitable for your particular diet. Check with your doctor to make sure it’s OK for you.
Ingredients
Directions
Fill saucepan with water and simmer cashews on medium heat for 15 minutes.
Let cool and drain.
Cook pasta according to package directions, drain and cool in cold water.
Preheat oven to 350 degrees F.
Add cooled cashews to a food processor and finely chop.
Add tofu and spices. Process until smooth.
Pour cooked pasta into a baking dish and spread tofu mixture over the top.
Pour tomato sauce over the top of the tofu mixture.
Bake for 30 to 35 minutes.