GI Pasta, High Protein & Fibre, Low Glycaemic Index & Low Carb Fusilli

GI Pasta is a high-protein, high-fibre pasta alternative made from durum wheat, oat fibre and lupine flour.


When cooked for 7 minutes, laboratory testing shows it has a measured Glycaemic Index (GI) value of 38.


Compared with 100g of standard cooked pasta, GI Pasta contains 45% more protein, 146% more fibre, and 10g fewer carbohydrates, offering a different nutritional profile while maintaining a taste and texture similar to traditional pasta.


GI Pasta was developed in collaboration with nutrition specialists at Lublin University and is produced using a blend designed to deliver a firmer bite and higher levels of plant-based protein and fibre.

Per 100g Dry
Energy Kj 1434
Energy Kcal 341
Fat g 3.4
(of which saturates) g 0.9
Carbohydrates g 49
(of which sugars) g 4.9
Fibre g 18
Protein g 20
Salt g 0.05

The pasta should be cooked for 7 minutes to achieve a glycaemic index of 38.


Bring a large pan of salted water to the boil (approx 1 litre of water per 80g dried pasta)
Add pasta (approx. 80–100g per portion).
Drain and serve immediately.


Suitable for hot dishes, cold salads and meal-prep applications. Maintains firmness when reheated.

Glycaemic Index of 38 when cooked for 7 minutes
High in Protein
High in Fibre
Cooks to a firm, al dente texture
Suitable for vegetarians
No artificial colours, flavours or preservatives
Made by POL-MAK – trusted pasta specialists for 30+ years

Durum Wheat Flour (67.5%), Lupine Flour (20%), Oat Fibre (7.5%), Vital Gluten (5%)

Suitable for vegetarians and vegans
High in protein
High in fibre

Gl Pasta