1 serving (medium) of Vegetable pasta (180 g) has 216 calories. That works out to 120 calories per 100 g. It contains 38.7 g of carbs, 7.6 g of protein, 3.1 g of fat and 4.9 g of fiber. Its 0.2 mg of Copper covers 18% of the Daily Value. Its glycemic index is 45 (medium), so it raises blood sugar at a moderate pace.

What is Vegetable pasta?

Vegetable pasta brings cooked pasta together with vegetables such as peppers, zucchini, peas and carrots. Pasta has roots in Italian cooking, while vegetable-filled versions are now everyday home cooking in many places, made with whatever is in season or on hand. A light sauce can coat the ingredients without overpowering them.

The pasta is tender and filling, with the vegetables adding colour and a little bite. It works as a simple lunch or dinner on its own, or alongside a salad; in Turkey, it may also be served with yogurt. The dish is mainly a source of carbohydrates, with vegetables contributing fibre and vitamins. For a lighter plate, use a modest amount of sauce and add extra vegetables.

Vegetable pasta Nutrition Facts

Selected: 100 g

120

KCAL / 100G

Carbs

21.5g

· 8% DV

Protein

4.2g

· 8% DV

Fat

1.7g

· 2% DV

Fiber

2.7g

· 10% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 73% · Protein 14% · Fat 13%

Vegetable pasta Vitamins & Minerals

Vitamins

0.11mg · 9% DV

Vitamin K

9µg · 8% DV

1.1mg · 7% DV

Vitamin C

6mg · 7% DV

Minerals

Phosphorus

48mg · 7% DV

Iron

1mg · 6% DV

Magnesium

18mg · 4% DV

Selenium

2.2µg · 4% DV

How Nutritious Is Vegetable pasta?

Nutrient density

Medium

38/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

48/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Vegetable pasta Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Medium

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Vegetable pasta

To burn the 120 calories in 100 g:

🚶

30min

Walking (5 km/h)

🏃

12min

Running (8 km/h)

🚴

16min

Cycling

🏊

14min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Vegetable pasta Processed?

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.

Does Vegetable pasta Contain Allergens?

Contains these allergens:

Gluten yes

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Vegetable pasta Good For?

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

Vegetable pasta Fat Profile

SATURATED

0.3g

MONOUNSATURATED

0.2g

POLYUNSATURATED

0.3g

⚖️

Omega 6:3 ratio 4:1

Below the ideal 4:1 — a good omega balance.

Compare Vegetable pasta

🍝🥦vs🍚

Vegetable pasta vs Bulgur PilafSame calories per 100 g

→🍝🥦vs🍝

Vegetable pasta vs Whole wheat pasta4 kcal fewer per 100 g

→🍝🥦vs🥖

Vegetable pasta vs Breadstick290 kcal fewer per 100 g

→🍝🥦vs🥯

Vegetable pasta vs Simit220 kcal fewer per 100 g

→

Foods Similar to Vegetable pasta

🍚

Bulgur Pilaf

120 kcal

🍝

Whole wheat pasta

124 kcal

🥖

Breadstick

410 kcal

🥯

Simit

340 kcal

🥣

Granola

450 kcal

🍚

Rice Pilaf

150 kcal

🍚

Basmati Rice Pilaf

140 kcal

🍝

Pasta (Boiled)

155 kcal

Frequently Asked Questions About Vegetable pasta

What is vegetable pasta?

Vegetable pasta usually means cooked pasta served with vegetables, rather than noodles made entirely from vegetables. A typical version combines short pasta with vegetables such as peppers, zucchini, peas, and carrots, finished with a sauce.

How do you make vegetable pasta?

Cook the pasta until just tender, then sauté chopped vegetables in a little oil until softened but still colourful. Toss them with the drained pasta and your chosen sauce. Add a splash of pasta water if the mixture seems dry.

What vegetables go well in vegetable pasta?

Bell peppers, zucchini, peas, and carrots work especially well in vegetable pasta because they bring different textures and cook at compatible speeds. You can also add spinach, mushrooms, broccoli, or cherry tomatoes, adjusting when you add them so none turn mushy.

What sauce is best for vegetable pasta?

Tomato, garlic-and-olive-oil, and light cream sauces all work well for vegetable pasta. Choose a tomato or olive-oil sauce for a fresher finish, or use a little cream or cheese when you want a richer, more coating sauce.

Can you make vegetable pasta without cream?

Yes, vegetable pasta needs no cream to taste satisfying. Toss the vegetables and pasta with olive oil, garlic, herbs, or tomato sauce; a little reserved pasta water helps the sauce cling without making the dish heavy.

How do you keep the vegetables from getting soggy in vegetable pasta?

Cook the vegetables separately from the pasta and stop sautéing them while they still have some bite. Add quick-cooking vegetables such as peas near the end, and combine everything just before serving rather than simmering the finished vegetable pasta for a long time.

Can you use frozen vegetables in vegetable pasta?

Yes, frozen vegetables work in vegetable pasta, and you can usually add them straight to the pan without thawing. Cook off their released moisture before adding the pasta or sauce, so the finished dish does not become watery.

What pasta shape is best for vegetable pasta?

Short shapes such as fusilli, penne, or farfalle are convenient for vegetable pasta because they mix easily with chopped vegetables and hold sauce. Long pasta also works; cut larger vegetables into strips so they are easy to eat with each forkful.

How long does vegetable pasta last in the fridge?

Vegetable pasta keeps for about three days in a covered container in the refrigerator. Refrigerate it promptly after cooking, and reheat only the portion you plan to eat until steaming hot. Cream-based versions are best eaten sooner for good texture.

Is vegetable pasta a healthy meal?

Vegetable pasta can be a balanced meal, especially when it contains a generous variety of vegetables and a moderate amount of sauce. For a more filling plate, pair it with beans, tofu, eggs, or another protein rather than relying on pasta alone.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026