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Balanced protein and carbs, refreshing with yogurt
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
170
KCAL / 100G
Carbs
22.5g
· 54%
Protein
7.2g
· 17%
Fat
5.2g
· 29%
Fiber
1.7g
Vitamins
B12
0.38µg · 16% DV
B2
0.18mg · 14% DV
B5
0.72mg · 14% DV
B3
1.7mg · 11% DV
Minerals
Phosphorus
85mg · 12% DV
Selenium
6.2µg · 11% DV
Zinc
1mg · 9% DV
Calcium
62mg · 6% 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
— Not 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
2.1g
MONOUNSATURATED
1.7g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
Yes, if it has been refrigerated safely, it can be reheated until thoroughly hot. Warm it gently and add a small splash of water if needed, as high heat can make the yogurt sauce separate.
If refrigerated within two hours of cooking, it should generally be eaten within 3 to 4 days. Discard it if it develops an unusual smell, colour, or texture.
It can be frozen, but the yogurt may become watery or grainy after thawing. For better texture, freeze the meat and pasta separately and add fresh yogurt when serving.
Avoid boiling the yogurt or mixing it directly into piping-hot pasta. Let the pasta cool briefly and bring the yogurt closer to room temperature before combining them.
Its combination of carbohydrate and protein can make it a practical post-workout meal. Adding vegetables or a salad can make the meal more balanced.
Eating it at night is not inherently harmful, but a large serving close to bedtime may worsen reflux or indigestion. If you are prone to these symptoms, choose a smaller portion and avoid lying down straight after eating.
A mixed salad, rocket salad, tomato salad, or cooked vegetables pair well with it. A lemon-based salad also provides vitamin C, which supports absorption of iron from meat.
It depends on the recipe and serving size, but yogurt is often a fresher alternative to cream-based sauces. The amount of minced meat, added oil, and portion size ultimately determine how rich the dish is.
It is not suitable for people with gluten or dairy allergies. People with lactose intolerance may use lactose-free yogurt, while those with coeliac disease need gluten-free pasta.
Rinsing does not meaningfully reduce the pasta's nutritional value, but it removes surface starch. For a warm yogurt pasta dish, skipping the rinse usually helps the sauce cling better.
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.