Pasta with cream sauce and added vegetables, restaurant
Common food
Photo: Wikipedia
This is a comforting plate of pasta coated in a rich, velvety cream sauce, often studded with vibrant vegetables like broccoli, peas, or bell peppers. The texture is a delightful contrast between the tender al dente pasta and the smooth, luxurious sauce, which clings to every strand. Nutritionally, it's a calorie-dense dish with a notable fat content from the cream, providing quick energy but limited protein and fiber per serving.
Calorie split: 8% protein · 34% carbs · 59% fat
↓ Full nutrition💚 Why it's loved
People adore it for its decadent, creamy mouthfeel and the way the sauce melds with the pasta, creating a deeply satisfying, savory experience. It's a beloved comfort food that feels indulgent and is often associated with cozy, home-style Italian cooking.
⚠️ Watch-outs & how to enjoy it better
The high fat and refined carbohydrate content can lead to sluggishness or blood sugar spikes, especially for those with insulin sensitivity. To counteract this, pair it with a large side salad or steamed greens to increase fiber, and consider adding a lean protein source like chicken breast to slow digestion and improve satiety.
Key benefits
- Provides a quick source of energy from carbohydrates and fats.
- Can incorporate vegetables for added vitamins and minerals.
- Offers a comforting, satisfying meal that can boost mood.
- Versatile base for adding lean proteins like grilled chicken or shrimp.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic Alfredo sauce, a cornerstone of cream-based pastas, was originally just butter and Parmigiano-Reggiano cheese, with the 'cream' being the emulsified butter and cheese itself—a much simpler, though still rich, preparation.
Full nutrition (USDA data · scales with serving)
| Water | 66.3 g |
| Energy | 191 kcal |
| Protein | 3.7 g |
| Total lipid (fat) | 12.4 g |
| Carbohydrate, by difference | 15.9 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 0.91 g |
| Calcium, Ca | 27.0 mg |
| Iron, Fe | 0.67 mg |
| Magnesium, Mg | 12.0 mg |
| Phosphorus, P | 51.0 mg |
| Potassium, K | 67.0 mg |
| Sodium, Na | 519 mg |
| Zinc, Zn | 0.38 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 14.3 ug |
| Vitamin C, total ascorbic acid | 4.7 mg |
| Thiamin | 0.14 mg |
| Riboflavin | 0.11 mg |
| Niacin | 1.0 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 39.0 ug |
| Folic acid | 32.0 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 61.0 ug |
| Choline, total | 6.6 mg |
| Vitamin B-12 | 0.02 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 50.0 ug |
| Retinol | 46.0 ug |
| Carotene, beta | 44.0 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 10.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 57.0 ug |
| Vitamin E (alpha-tocopherol) | 1.5 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 7.8 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.9 g |
| SFA 4:0 | 0.11 g |
| SFA 6:0 | 0.09 g |
| SFA 8:0 | 0.05 g |
| SFA 10:0 | 0.13 g |
| SFA 12:0 | 0.15 g |
| SFA 14:0 | 0.48 g |
| SFA 16:0 | 2.1 g |
| SFA 18:0 | 0.67 g |
| Fatty acids, total monounsaturated | 4.0 g |
| MUFA 16:1 | 0.11 g |
| MUFA 18:1 | 4.0 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.0 g |
| PUFA 18:2 | 2.6 g |
| PUFA 18:3 | 0.33 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 | 15.0 mg |
FAQ
Is pasta with cream sauce vegetarian?
It can be, but you must check the ingredients. Some cream sauces use chicken or beef stock, or contain Parmesan cheese made with animal rennet. For a strict vegetarian version, use vegetable stock and rennet-free cheese.
How can I make a lighter version at home?
You can substitute some or all of the heavy cream with a blend of low-fat milk and cornstarch, or use pureed cauliflower or white beans to create creaminess with more fiber and less fat. Greek yogurt stirred in at the end (off heat) also adds tang and protein.
What vegetables pair best with a cream sauce?
Mild, sweet, or earthy vegetables work well. Broccoli, peas, spinach, roasted red peppers, mushrooms, and asparagus are popular choices. Avoid overly watery vegetables like zucchini unless pre-cooked to remove excess moisture.
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 1.91 kcal/g · 8% calories from protein · 1.0 g fiber · 0.9 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: 7.75 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.