Boil 1 litre of soft water and bring to a light boil.

While water is coming to a boil, prepare by dicing up your red onion, potato, tomato, and small carrots and set them aside.

When water starts coming to a light boil salt the water with 10 g of salt (I suplimented with two dashes each of kelp seasoning and basil.) Add the potato and carrots and let soften.

In a sauce pan with some oil of your choice sautee the red onion and tomato.

Once your diced potato is aldente add in the 100 g of pasta and let boil for 10-13 minutes. Stir occasionally.

As you sautee the sauce components, add 1 1/2cups of red sauce (Mia's kitchen: kale) and 3/4 cup of: gardien ground veggiterian syle meatless meat.

When your sauce is ready and your pasta, aldente, drain pasta and potato in colinder and infuse your potato pasta with the sause and mix well. If you like the taste let it sit. This is a minimum salt diet so: (to thicken the richness of the flavor, just add ketchup.)