g
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.
Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
NF
GF
+3
g
Health services
Workplaces & Tertiary education
Sport & recreation
Baby friendly
+1
V
NF
g
Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
NF
DF
a
Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
a
Health services
Workplaces & Tertiary education
Sport & recreation
Snack
+1
V
NF
+1
g
Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
V
NF
a
Green recipe book
Plan a menu
+1
Health services
Healthy choices: policy directive for Victorian public health services overview
Implementing the policy directive
Health services
Healthy choices: policy directive for Victorian public health services
Government guidelines
Health services
Food Service Provider Contract Template
Develop policy & contracts
Health services
+2
Healthy BBQ sample menu and event planner
Plan a menu
Health services
+2
Healthy choices: policy guidelines for hospitals and health services
Government guidelines
Health services
This recipe was developed by chefs at Western District Health Service.
Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.
Copyright © State of Victoria 2025.