Okay, so I’ve been trying to cut down on salt lately, mostly because my doctor gave me that “look” – you know the one. Anyway, I still want to eat good food, and for me, pasta is life. So, I decided to figure out how to make some low-sodium pasta recipes that don’t taste like cardboard.
First, I read a bunch of stuff online, but honestly, a lot of it was super complicated or used ingredients I’d never even heard of. Not helpful. I just wanted some simple, tasty pasta without a ton of salt.
So, I started experimenting. The first thing I did was ditch the heavily salted pasta water. I mean, I used to practically turn my pasta water into the Dead Sea. Now, I just add a tiny pinch, and guess what? The pasta still cooks fine.
Next, I messed around with sauces. Forget those jars of pre-made stuff – they’re sodium bombs. I started making my own, and it’s way easier than I thought. I just use the simplest way. This is one of my favorite combos:
- Garlic: Like, a lot of it. I fry it in olive oil until it’s golden and smells amazing.
- Fresh tomatoes: I chop them up, skin and all, and toss them in with the garlic.
- Herbs: Basil, oregano, whatever I’ve got growing on my windowsill. Fresh is best, but dried works too. I just use way less of it.
- A little bit of pepper: I mean not really but it works to make the sauce not like just only tomato.
I let that simmer for a while until it thickens up. Sometimes, I throw in some other veggies, like zucchini or bell peppers, just to make it a little more interesting.
I’ve also been playing with pesto. Regular pesto has a lot of Parmesan cheese, which is salty. So, I tried making it with just a tiny bit of cheese and using more nuts and a ton of basil. Turns out, it’s still really good! I also tried to just not put cheese in it. No one can tell the difference.
Another recipe for people who like creamy pasta:
- Milk: Using milk to replace the cheese and cream is the most difficult part of this recipe. The taste will change a little bit.
- Corn starch: I use it to make the sauce thicker. Just mix with water and add to the milk.
- Onion: Almost the same as garlic, chop it and fry it until it’s golden.
- Black pepper: Add it to the sauce.
- Mushrooms: I like the taste of mushrooms. I fried it with onions.
Heat the milk, onion, black pepper, and mushroom together, and then use corn starch to make it thicker.
The sauce is ready!
Honestly, the biggest thing I learned is that you don’t need a ton of salt to make pasta taste good. Fresh ingredients, herbs, and a little creativity go a long way. I’m still no chef, but I’m actually enjoying my low-sodium pasta dishes now. And my doctor? Well, let’s just say she gave me a thumbs-up at my last checkup. Maybe I should send her some pasta.
