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Creamy, pesto, pasta, rich flavor
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
220
KCAL / 100G
Carbs
28.5g
· 51%
Protein
6.2g
· 11%
Fat
9.5g
· 38%
Fiber
1.8g
Vitamins
Vitamin K
22µg · 18% DV
Vitamin A
70µg · 8% DV
B5
0.4mg · 8% DV
Biotin
2.5µg · 8% DV
Minerals
Sodium
290mg · 13% DV
Phosphorus
85mg · 12% DV
Zinc
1mg · 9% DV
Selenium
4.5µg · 8% 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
3.2g
MONOUNSATURATED
3.7g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 9.2:1
Above the ideal 4:1 (9.2:1).
Once cooked, it usually keeps for 2-3 days in an airtight container in the refrigerator. Because it contains cream and dairy, it should not be left at room temperature for long.
Yes, but the creamy sauce may separate slightly after thawing and become grainy. Freeze it in small portions and reheat gently for the best texture.
Warm it over low heat and add a splash of water or milk to loosen the sauce. High heat can cause the cream to separate and the oil to rise.
Adding grilled chicken, tuna, tofu, or beans can make the meal more filling by increasing the protein content. A side salad or steamed vegetables can also add bulk and fibre.
It can work before exercise because pasta provides carbohydrates, but the creamy, higher-fat sauce may feel heavy for some people. A smaller portion is often easier to tolerate if eaten close to training.
It provides carbohydrates for refuelling, but on its own it may not give enough protein for some people after training. Pairing it with a protein-rich side can make it more recovery-friendly.
Creamy pesto pasta is usually richer and heavier in texture and flavour, while tomato-based pasta often feels lighter and fresher. The better choice depends on your appetite, digestion, and what else you are eating that day.
Avoid cooking pesto over high heat for too long. Stirring it in near the end of cooking helps preserve its fresher flavour and greener colour.
People with gluten intolerance or wheat allergy need to avoid standard pasta, and those with dairy allergy or lactose intolerance should be cautious because of the cream and cheese. It may also feel too rich for people with sensitive digestion.
No. Homemade does not automatically mean light, because cream, cheese, and oil can still make the dish quite rich; portion size and ingredients matter more than where it was made.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.