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Cream-based pasta dish
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
191
KCAL / 100G
Carbs
22.4g
· 47%
Protein
5.8g
· 12%
Fat
8.6g
· 41%
Fiber
1.3g
Vitamins
Vitamin A
78µg · 9% DV
B2
0.11mg · 8% DV
B12
0.18µg · 8% DV
Biotin
2.1µg · 7% DV
Minerals
Selenium
14µg · 25% DV
Phosphorus
92mg · 13% DV
Sodium
240mg · 10% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.6g
MONOUNSATURATED
2.3g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 10.5:1
Above the ideal 4:1 (10.5:1).
Yes. Reheat it gently in a pan with a small splash of milk, cream, or water to loosen the sauce; high heat can make a cream sauce split.
If cooled and refrigerated in a covered container within two hours, it generally keeps for up to 3 days. Discard it if it develops an off smell, mould, or an unusual watery texture.
You can, but cream sauces may separate after thawing and the pasta can become softer. It is usually best eaten fresh, or the sauce can be frozen separately for better texture.
Pasta absorbs sauce as it stands, while overcooking creates a sticky texture. Loosen the dish with a little reserved pasta water and toss the pasta in the sauce only briefly.
Mushrooms, spinach, peas, courgette, and broccoli pair especially well with creamy sauces. They add variety and volume while balancing the richness of the dish.
A lemony green salad or a light vinaigrette-based salad cuts through the richness of the sauce. Grilled chicken, fish, or chickpeas can make it into a more substantial meal.
Before training, a rich cream sauce may feel heavy for some people, so allow enough time and keep the serving moderate. After exercise, pairing it with a protein-rich side can make it a more useful recovery meal.
Traditional versions contain cream and often cheese, which may trigger symptoms in people with lactose intolerance. Lactose-free cream and cheese alternatives can work, but ingredient labels should still be checked.
Yes, provided the sauce ingredients are also gluten-free. For coeliac disease, use clean cookware and a separate colander to avoid cross-contact with gluten-containing pasta.
Not necessarily; how rich it feels depends on the amount of cream, cheese, added fat, and the serving size. Adding vegetables such as mushrooms or spinach and serving a salad alongside can make the meal feel more balanced.
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Nutrition data compiled from USDA FoodData Central and scientific sources.