If you are looking for something different that is quick and easy to make, while also being healthy and delicious, try low sodium spaghetti primavera. This is a fresh-tasting pasta dish that is filling and satisfying.
This spaghetti primavera has no added sodium; ideal for those who are on a low salt diet or for anyone who wants to reduce sodium intake without sacrificing flavour.
Low Sodium Spaghetti Primavera
- 1/4 cup Red onions
- 1/2 cup Carrots
- 3/4 cup Yellow peppers
- 1/2 cup Cubes of firm tofu optional
- 3/4 cup Diced tomatoes Use fresh or canned with no salt added
- 3/4 cup Broccoli
- 1 tbsp Balsamic vinegar
- 1 tbsp Cashew cream Cashews blended with equal parts water until smooth and thick
- 1/2 tsp Basil
- 1/4 tsp Cumin
- 1/4 tsp Red pepper flakes
- 1/4 tsp Onion powder
- 1/4 tsp Garlic powder
- 1/4 tsp Thyme
- 1/2 tsp Oregano
- 1/8 tsp Tarragon
- 1/4 tsp Marjoram
- 1 tsp Onion flakes
Toppings to add after cooking
- 1 Diced avocado
- Nutritional yeast or fresh pepper Optional, to taste
- You can use any vegetables you have on hand. Cook them in a hot (preheated) pan, starting with those that take the longest to cook (onions, carrots) and ending with vegetables that cook the fastest (tomatoes, broccoli).
- Cook pasta in a separate pot while vegetables are cooking. Vegetables were added to a hot pan and stir fried in the order listed.
- After vegetables are cooked, add the sauce ingredients and spices. The cashew cream adds a creamy, rich texture. Stir thoroughly until heated through. Spoon the primavera vegetable mixture over spaghetti, top with slices of avocado, and serve.
Spices are pictured below, clockwise from top is basil, cumin, red pepper flakes, garlic powder, onion powder, thyme, tarragon, oregano, marjoram. Onion flakes are in the centre.
The cashew cream adds a creamy, rich texture. Spoon the primavera vegetable mixture over spaghetti, top with slices of avocado, and serve.