Vegan Garlic & Spinach Alfredo with Penne

Mouth-watering low sodium alfredo pasta with garlic and spinach. Impress your friends and family with this low sodium alfredo sauce mixed with ziti, garlic, and spinach.

low sodium spinach Alfredo recipe

Garlic & Spinach Alfredo Pasta

Kidney-friendly Alfredo sauces don't need to be challenging! This recipe uses cashews and nutritional yeast to create a wonderful garlic and spinach Alfredo sauce. Tossed with penne, this recipe will be a family favorite.
5 from 3 votes
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Low Sodium, Medium Phosphorus, Medium Potassium
Total Time: 30 minutes
Servings: 6 servings


Calories:427 kcal
Carbs:65 g
Sodium:54 mg
Potassium:425 mg
Phosphorus:222 mg
Protein:14 g
Fiber:4 g


  • 1 Large saute pan with cover
  • 1 Large stock pot with cover
  • 1 Wooden Spoon
  • 1 Food Processor


  • 1 lb Penne
  • 1 White Onion, diced
  • 3 Cups Spinach, loosely packed
  • 1 cups Vegetable broth, unsalted
  • ½ cup Cashews, raw and unsalted, soaked overnight
  • 3 Garlic cloves, minced
  • 1 tbsp Lemon juice
  • 2 tbsp Nutritional yeast
  • ¼ tsp Salt
  • 3 tbsp Vegetable oil
  • 1 Pinch of Black pepper


  • Fill a large pot with water and bring it to a boil. Add penne and cook until al dente (about 2-3 minutes less than the instructions on the box). Remove from pot, toss in 1 tsp of oil, and set aside.
    1 lb Penne
    3 tbsp Vegetable oil
  • Add the remaining oil to a large sate pan and turn to medium heat. Once the oil is hot, add onion and saute until tender. About 7 minutes. Add garlic, and cook for an additional 3 minutes, stirring occasionally.
    1 White Onion, diced
    3 tbsp Vegetable oil
    3 Garlic cloves, minced
  • Add cashews, onions, garlic, nutritional yeast, salt, pepper, lemon juice, and vegetable broth to a food processor and blend until smooth and creamy. Add additional broth if needed.
    1 White Onion, diced
    1 cups Vegetable broth, unsalted
    ½ cup Cashews, raw and unsalted, soaked overnight
    3 Garlic cloves, minced
    1 tbsp Lemon juice
    ¼ tsp Salt
    3 tbsp Vegetable oil
    2 tbsp Nutritional yeast
  • Add the Alfredo sauce, penne, black pepper, and spinach back into the saute pan and turn to medium-low heat. Cover and cook for 5 minutes, or until spinach is wilted. Stirring occasionally.
    1 lb Penne
    3 Cups Spinach, loosely packed
    1 Pinch of Black pepper

Full Nutrition

Nutrition Facts
Garlic & Spinach Alfredo Pasta
Amount Per Serving (2.5 oz)
Calories 427 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Trans Fat 0.05g
Polyunsaturated Fat 5g
Monounsaturated Fat 4g
Sodium 54mg2%
Potassium 425mg12%
Carbohydrates 65g22%
Fiber 4g17%
Sugar 4g4%
Protein 14g28%
Vitamin A 1407IU28%
Vitamin B1 0.1mg7%
Vitamin B2 0.1mg6%
Vitamin B3 2mg10%
Vitamin B5 0.5mg5%
Vitamin B6 0.2mg10%
Vitamin C 7mg8%
Vitamin E 1mg7%
Vitamin K 89µg85%
Calcium 42mg4%
Copper 0.5mg25%
Folate 49µg12%
Iron 2mg11%
Manganese 1mg50%
Magnesium 86mg22%
Phosphorus 222mg22%
Selenium 50µg71%
Zinc 2mg13%
* Percent Daily Values are based on a 2000 calorie diet.

4 thoughts on “Vegan Garlic & Spinach Alfredo with Penne”

  1. 5 stars
    Five stars Excellent. Served this delicious Alfredo over spaghetti squash which makes it very healthy and less in carbs and sodium. Plan to serve this once a week for dinner. Thank you!!!!!!

    • Morgan,

      Look for low-fat parmesan cheese. It’s almost always also the lowest in sodium. You can expect around 80mg/serving to be around the lowest you’ll find.

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