Is Pasta Good for You When You Have a Fever? The Complete Guide

December 9, 2025 •

3 min read

According to the Cleveland Clinic, bland and easily digestible foods like plain pasta can help ease symptoms when you're feeling under the weather. So, is pasta good for you when you have a fever? The short answer is yes, provided you prepare it simply and without heavy ingredients.

Quick Summary

Plain pasta offers an easily digestible source of carbohydrates for energy during a fever, supporting the body's increased metabolic needs. Simple preparation is crucial, as heavy sauces and ingredients can cause digestive upset and should be avoided.

Key Points

Opt for Plain Preparation: For a sensitive stomach, simple, unadorned pasta with minimal additions is the most digestible option.
Refined Grains are Soothing: White pasta is often preferable to whole-wheat when sick because its lower fiber content is gentler on the digestive system.
Fuel Your Recovery: The carbohydrates in pasta provide the energy your body needs to fight infection, especially important given your body burns more calories during a fever.
Avoid Heavy Sauces: Steer clear of greasy, spicy, or rich sauces like cream or heavy tomato, as they can cause stomach upset.
Stay Hydrated: Pasta absorbs water during cooking, contributing to your fluid intake, which is vital when you have a fever and may be losing fluids through sweat.
Combine with Other Bland Foods: For extra nutrients, pair simple pasta with other easy-to-digest foods like broth, cooked vegetables, or lean protein.

Why Plain Pasta is a Smart Choice During a Fever

When your body is fighting off an infection, your metabolism speeds up, and you burn more calories than usual. This increased energy demand occurs at the same time as a decreased appetite and a sensitive stomach. This is where plain pasta shines. Made from refined grains, white pasta is a low-fiber food that is easy for your digestive system to process, making it an excellent source of energy when you are sick. A gentle, easily digestible meal helps your body conserve energy for fighting the illness rather than for a strenuous digestive process. Furthermore, cooking pasta means it absorbs a significant amount of water, which helps contribute to your overall fluid intake—a crucial factor in staying hydrated when you have a fever, especially if you are sweating.

The Importance of Simple Preparation

The key to making pasta a suitable food for a fever is keeping it plain. Heavy, greasy, or spicy sauces can irritate a sensitive stomach, potentially causing nausea or worsening gastrointestinal symptoms. For instance, a rich, creamy Alfredo sauce, while delicious normally, is high in fat and can be difficult to digest. Similarly, a spicy tomato sauce with excessive seasoning might cause discomfort. Instead, opting for minimal ingredients is the best strategy for a bland diet.

Better Accompaniments for Sick-Day Pasta

To make your pasta more palatable and nutritious without upsetting your stomach, consider these simple additions:

A very light drizzle of olive oil, which can be easier to digest than butter for some.
A mild broth or bouillon to add flavor and more fluid.
Well-cooked, soft vegetables like carrots or squash, which provide vitamins without overwhelming fiber.
A little bit of grated, mild cheese if tolerated.
A few pieces of boiled or shredded chicken for a boost of protein.

Refined vs. Whole Grain Pasta When Sick

During an illness, the choice between refined and whole grain pasta can be important for your digestive comfort. While whole grains are generally healthier due to their high fiber content, this can be a drawback when your stomach is upset.


Feature	White/Refined Pasta	Whole Grain Pasta
Digestion	Easier to digest, less taxing on the system.	Can be harder to digest due to high fiber content, may cause bloating.
Fiber Content	Lower fiber, ideal for a bland diet.	High fiber, excellent for regular digestion but less so for an upset stomach.
Energy Release	Provides quick energy without straining digestion.	Provides sustained energy due to slow breakdown, but requires more digestive effort.
Nutrients	Often enriched with iron and B-vitamins.	Contains more fiber and nutrients naturally.

For a fever, especially in the initial stages when your appetite is low and digestion is sensitive, white or refined pasta is the better choice. As you recover and your appetite returns, you can reintroduce whole grain varieties to benefit from their higher fiber and nutrient content.

The Role of Carbohydrates in Fever Recovery

As a primary fuel source, carbohydrates are crucial for providing the energy your brain and muscles need, especially during illness. When you have a fever, your body is essentially in a state of heightened activity, and fueling it correctly is essential for a quicker recovery. A lack of adequate calories and nutrients can lengthen the duration of sickness. A simple bowl of pasta provides these necessary carbohydrates without being heavy or difficult to process, giving your body the fuel it needs while keeping stomach discomfort to a minimum. Combining it with a light, protein-rich source like boiled chicken or a few scrambled eggs can further support your body's recovery by aiding in antibody production and tissue repair.

Conclusion

In conclusion, is pasta good for you when you have a fever? Yes, as a source of easily digestible carbohydrates and hydration, simple, plain pasta is a very good choice. It provides the energy your immune system needs to fight infection without overworking your delicate digestive system. The key is in the preparation: stick to simple sauces and toppings, prioritize refined pasta during the most acute phase of your illness, and combine it with plenty of fluids and other nutritious, easy-to-digest foods for optimal recovery. For more on dietary choices while sick, consult reputable health resources like the Cleveland Clinic.

Disclaimer: Always consult a healthcare professional for personalized medical advice.

Frequently Asked Questions

The best way is to boil refined white pasta and serve it simply, perhaps with a touch of olive oil, a sprinkle of salt, or a mild broth. Avoid rich, spicy, or heavy sauces that can upset the stomach.

When you are actively sick with a fever, white or refined pasta is the better option. It is lower in fiber and easier to digest than whole wheat pasta, putting less strain on your system while it's in recovery mode.

Yes, but stick to soft, well-cooked vegetables like carrots or squash. Raw, high-fiber vegetables can be difficult to digest and may cause bloating.

Other excellent easy-to-digest carbohydrate sources include plain white rice, toast (white bread), crackers, and oatmeal.

Yes, indirectly. Cooked pasta is surprisingly hydrating because it absorbs a lot of water during the cooking process. Combining it with a broth can further increase fluid intake.

No, eating plain, easily digestible pasta will not worsen your fever. In fact, providing your body with necessary energy is crucial for supporting your immune system and recovery.

Buttered pasta is often well-tolerated, but some people may find high-fat foods difficult to digest when sick. A light drizzle of olive oil or a simple broth might be a safer, gentler alternative.