It’s easy to eat too much pasta. Let’s not deny that. Most, if not all, of the criticisms of pasta arise from that very fact. You can crowd a plate with the stuff, slather it with a creamy, cheesy sauce and go to town.

That’s why those looking to lose weight often target their carb consumption – or indeed overconsumption – first, since it’s commonly the biggest source of calories.

However, beyond that, a lot of the flak pasta takes seems undeserved. Carbohydrates are needed in the diet to provide energy, especially if you live an active life, and if you opt for wholewheat varieties you get a load more nutritional benefits to boot. Keep your pasta portions in check (a fist-sized portion is a reasonable rule of thumb for most) and it’s an excellent staple of a balanced diet.

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To discuss the health benefits and possible downsides of pasta, we spoke to dietitian Chloe Hall of the British Dietetic Association.

What are the pros and cons of eating pasta?

Let’s dive right into the good stuff: pasta is great source of energy, hence all those pre-marathon carb-loading pasta parties.

“Pasta has a low glycaemic index which means that the carbohydrate is slowly released in the body,” says Hall. “This helps keep blood sugar levels steady, and there’s evidence this may help with appetite control.”

“It is a rich source of complex carbohydrates and functions as fuel for activity such as running.

Wholegrain varieties also provide fibre, which is important for a healthy digestive system.”

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When it comes to the cons, it’s worth noting that pasta takes a lot of criticism that could be better directed elsewhere on your plate.

“People often attribute weight gain to pasta but it is usually the large portion sizes or the creamy sauces we add that are to blame,” says Hall.

“Pasta in itself is not going that filling. Pair it with a protein source such as lean meat, prawns or pulses, and lots of vegetables for a balanced meal.”

Is wholewheat pasta more nutritious than white pasta?

The extra fibre isn’t the only reason to go wholewheat.

“Wholewheat pasta contains approximately double the amount of fibre, magnesium and potassium,” says Hall.

“Fibre is needed for a healthy gut, magnesium for energy production and potassium for heart health. Eating wholegrains – as opposed to the refined kind – has also been linked to a reduced risk of heart disease, stroke and type 2 diabetes.”

Wholewheat pasta also contains other essential minerals like copper (for energy and tissue strength), selenium (for immune function), manganese (for bone production) and B vitamins.

How does pasta differ nutritionally from other common carbs like rice, bread and potatoes?

“All of these differ slightly in how they release energy into the bloodstream,” says Hall.

“Potatoes also contain vitamin C, which pasta doesn’t. They are all good sources of carbohydrate – but you get more of the added benefits with the wholewheat versions.”