What Kind of Pasta Can You Eat With Diverticulitis? A Guide for Managing Symptoms

November 13, 2025 •

3 min read

Many people with diverticulitis struggle with dietary choices during a flare-up, which requires a temporary shift to low-fiber foods. Understanding what kind of pasta can you eat with diverticulitis is crucial, as the right choice can help manage symptoms and aid recovery, while the wrong one can cause irritation.

Quick Summary

During a diverticulitis flare-up, low-fiber white pasta is recommended to allow the colon to rest. Once symptoms subside, gradually reintroduce high-fiber whole-grain pasta to help prevent future episodes.

Key Points

Differentiate Phases: Eat low-fiber white pasta during a flare-up and high-fiber whole-grain pasta during remission.
Cook Thoroughly: During a flare-up, cook white pasta until it is soft and easy to digest, not al dente.
Opt for Simple Sauces: Stick to low-residue sauces like plain olive oil or smooth, seedless tomato sauce during a flare.
Reintroduce Fiber Gradually: Slowly add whole-grain pasta and other high-fiber foods back into your diet after symptoms subside.
Stay Hydrated: Drink plenty of water, especially when increasing your fiber intake, to help prevent constipation.
Ignore Old Myths: Modern evidence shows that nuts, seeds, and corn do not cause diverticulitis flare-ups.

Navigating dietary restrictions with diverticulitis can be complex, especially when it comes to beloved staples like pasta. The appropriate type of pasta depends heavily on whether you are experiencing an active flare-up or are in a state of remission. The key lies in managing your fiber intake, which changes drastically between these two phases.

Understanding the Diverticulitis Diet

To make informed choices, it's essential to understand the distinction between a diverticulitis flare-up and diverticulosis, the asymptomatic state of having diverticula.

During a Flare-Up (Diverticulitis): When the pouches in your colon are inflamed, a temporary low-fiber diet is recommended to give your digestive system a chance to rest and heal. High-fiber foods can worsen symptoms by adding bulk and causing more intestinal contractions. This phase typically lasts a few days until symptoms improve.
Between Flare-Ups (Diverticulosis): A high-fiber diet is crucial for long-term management and preventing future flare-ups. Fiber softens stool, reduces pressure in the colon, and promotes regular bowel movements.

What Kind of Pasta Can You Eat With Diverticulitis?

The type of pasta you choose should directly correspond to your current phase of the disease.

The Go-To for a Flare-Up: White and Refined Pastas

During an active flare, your best option is refined, white pasta. These types are low in fiber, making them easier for your compromised digestive system to process. Examples of suitable pastas include white spaghetti, penne, macaroni, egg noodles, and plain couscous. Cooking the pasta until it is soft can further aid digestion. Avoid adding high-fiber ingredients like chunky tomato sauces, vegetables with skins, or beans. Stick to simple toppings like olive oil, butter, or a smooth, seedless tomato sauce.

When to Enjoy: Whole-Grain and High-Fiber Pastas

Once your symptoms have subsided, gradually transition back to a high-fiber diet, which includes whole-grain pasta. This adds bulk to your stool, vital for preventing constipation and reducing the risk of future inflammation. Examples include whole wheat pasta, brown rice pasta, and pasta made from lentils or chickpeas (if tolerated). The reintroduction of fiber should be slow.

Low-Fiber Pasta vs. High-Fiber Pasta


Pasta Type	When to Eat	Reason
White Pasta	During a diverticulitis flare-up and immediately following	Low in fiber, easy to digest, and gives the inflamed colon a rest.
Whole Wheat Pasta	Between flare-ups (remission)	High in fiber, promotes healthy bowel movements, and helps prevent future flares.
Chickpea/Lentil Pasta	Between flare-ups (remission), with caution	High in both protein and fiber, excellent for prevention but can be hard to digest for some. Introduce slowly.
Egg Noodles	During a diverticulitis flare-up and immediately following	Refined and low in fiber, often tolerated well and easy to digest.
Brown Rice Pasta	Between flare-ups (remission)	High in fiber (like whole wheat), beneficial for colon health, and a good option for those needing gluten-free alternatives.

Cooking and Preparation Tips

The way you prepare your pasta can affect how your digestive system handles it.

During a Flare-Up:

Cook Until Soft: Ensure the pasta is fully cooked and tender.
Simple Sauces: Opt for smooth, pulp-free sauces like olive oil or butter. If using tomato sauce, ensure it is puréed and seedless.
Avoid Irritants: Steer clear of raw vegetables, tough meats, or cheeses with nuts or fruit.

For Long-Term Prevention:

Hydrate: Drink plenty of water when increasing fiber.
Add Slowly: Gradually reintroduce fibrous foods over several days or weeks.
Monitor Your Body: Keep a food journal to track symptoms and identify triggers.

A Note on Nuts, Seeds, and Corn

Older advice suggested avoiding nuts, seeds, and popcorn, but modern evidence does not support this. For most people, these are safe between flare-ups as part of a high-fiber diet.

Conclusion

The choice of pasta with diverticulitis depends on whether you're in a flare-up or remission. During a flare, choose low-fiber white pasta to soothe the colon. For prevention between flares, opt for high-fiber whole-grain pasta. Always consult your doctor or a dietitian before major dietary changes. For more information, the Mayo Clinic offers guidance on the diverticulitis diet.

Frequently Asked Questions

You should not eat whole wheat pasta during a diverticulitis flare-up because its high fiber content can irritate the inflamed colon. Wait until you have recovered and are in remission before gradually reintroducing it as part of a high-fiber preventive diet.

Yes, regular white pasta is a good choice during a diverticulitis flare-up. It is a refined grain that is low in fiber, which allows your digestive system to rest and heal.

During a flare, use simple, smooth, low-residue sauces. Examples include olive oil, melted butter, or a pureed, seedless tomato sauce. Avoid any sauces with chunks of vegetables, meat, seeds, or skins.

The suitability of gluten-free pasta depends on its fiber content. Plain rice or corn pasta may be suitable for a low-fiber diet during a flare, but high-fiber options like chickpea or lentil pasta should be saved for remission.

During a flare-up, cook pasta until it is very soft, even past the al dente stage. This makes it easier to digest. For long-term prevention, you can cook it to your preference.

You should only add high-fiber foods back into your diet after your symptoms have completely subsided. Begin with small amounts and increase your intake slowly over several days to weeks to avoid discomfort.

No, there is no evidence that nuts, seeds, and corn cause or trigger diverticulitis flare-ups. You can safely include them in your diet during remission. However, during a flare, it's best to stick to low-fiber options to avoid any irritation.