g
Best choice
VG
Vegan
EF
Egg free
DF
Dairy free
Main meal
Ingredients
Serves
people
Method
- Bring a pot of water to the boil, cook the pasta as per instruction to al dente.
- In the meantime heat a large pan or pot spray lightly with olive oil spray, add the shallots and a splash of water, fry off the shallots until brown, caramelised and softening.
- Add the red capsicum and stir, add the pesto and mix together, use some of the pasta cooking water to loosen the sauce.
- Add drained pasta and toss until well combined, portion into serving bowls sprinkle with the rough chopped parsley and pepper.
Nutritional information
| Nutrient | Per serve | Per 100g |
|---|---|---|
| Weight (g) | 117.21 | 100.00 |
| Energy (kJ) | 1494.04 | 843.09 |
| Protein (g) | 10.48 | 5.91 |
| Total fat (g) | 13.48 | 7.60 |
| Saturated fat (g) | 1.54 | 0.87 |
| Carbohydrate (g) | 46.10 | 26.01 |
| Sugars (g) | 3.72 | 2.10 |
| Dietary fibre (g) | 4.23 | 2.39 |
| Sodium (mg) Estimation only | 32.37 | 18.26 |
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
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GF
+3
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+1
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NF
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a
Choose carefully
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+1
V
NF
+1
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V
NF
a
Choose carefully
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The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at Nutrition Australia Vic Division, with support from the Victorian Government.
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