Pasta with cream sauce and added vegetables, ready-to-heat
Common food
This is a convenient, ready-to-heat pasta dish featuring a creamy sauce and mixed vegetables, offering a comforting and savory meal in minutes. The texture is typically soft with a rich, velvety sauce coating the pasta and tender vegetable pieces. Nutritionally, it provides a moderate calorie count with a notable fat content from the cream sauce, balanced by carbohydrates for energy.
Calorie split: 10% protein · 44% carbs · 45% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, creamy flavor and the ease of having a satisfying meal ready in minutes, making it a popular choice for busy weeknights. Its versatility allows it to be enjoyed as a standalone dish or paired with a simple salad.
⚠️ Watch-outs & how to enjoy it better
The relatively high fat content from the cream sauce and potential sodium in the sauce and pasta can be a concern for those monitoring their intake. To counteract this, consider pairing it with a side of steamed vegetables or a lean protein like grilled chicken to increase fiber and protein while managing portion size.
Key benefits
- Convenient quick meal solution
- Provides energy from carbohydrates
- Contains some dietary fiber from vegetables
- Offers a balanced mix of macronutrients
- Ready-to-heat format saves preparation time
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The cream sauce in this dish is often based on a classic French béchamel sauce, which is one of the five mother sauces of French cuisine and dates back to the 17th century.
Full nutrition (USDA data · scales with serving)
| Water | 70.3 g |
| Energy | 154 kcal |
| Protein | 3.9 g |
| Total lipid (fat) | 7.7 g |
| Carbohydrate, by difference | 16.9 g |
| Fiber, total dietary | 1.1 g |
| Total Sugars | 0.96 g |
| Calcium, Ca | 29.0 mg |
| Iron, Fe | 0.70 mg |
| Magnesium, Mg | 12.0 mg |
| Phosphorus, P | 54.0 mg |
| Potassium, K | 71.0 mg |
| Sodium, Na | 340 mg |
| Zinc, Zn | 0.40 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 15.2 ug |
| Vitamin C, total ascorbic acid | 5.0 mg |
| Thiamin | 0.15 mg |
| Riboflavin | 0.12 mg |
| Niacin | 1.1 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 41.0 ug |
| Folic acid | 33.0 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 64.0 ug |
| Choline, total | 6.9 mg |
| Vitamin B-12 | 0.03 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 53.0 ug |
| Retinol | 49.0 ug |
| Carotene, beta | 46.0 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 11.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 60.0 ug |
| Vitamin E (alpha-tocopherol) | 0.54 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 2.8 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.4 g |
| SFA 4:0 | 0.11 g |
| SFA 6:0 | 0.09 g |
| SFA 8:0 | 0.06 g |
| SFA 10:0 | 0.14 g |
| SFA 12:0 | 0.16 g |
| SFA 14:0 | 0.51 g |
| SFA 16:0 | 1.7 g |
| SFA 18:0 | 0.55 g |
| Fatty acids, total monounsaturated | 2.0 g |
| MUFA 16:1 | 0.10 g |
| MUFA 18:1 | 2.0 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.1 g |
| PUFA 18:2 | 0.91 g |
| PUFA 18:3 | 0.12 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 16.0 mg |
FAQ
Is this dish suitable for vegetarians?
Yes, it is typically suitable for vegetarians as it contains pasta, cream sauce, and vegetables without meat. However, always check the specific product ingredients for any animal-derived additives like gelatin or certain cheeses.
How can I reduce the fat content?
You can reduce the fat content by using a lighter cream sauce, such as one made with milk or a plant-based alternative, or by adding more vegetables to the dish to increase volume without adding significant fat.
Can I add extra protein to this dish?
Absolutely. You can add grilled chicken, shrimp, tofu, or beans to increase the protein content and make the meal more filling and balanced.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.54 kcal/g · 10% calories from protein · 1.1 g fiber · 1.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 4.79 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.