Grammy's Kitchen · Pesto Pasta · Roasted Vegetable Pesto Pasta
One of 66 pesto pasta recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 66.
| this recipe | typical | |
|---|---|---|
| fat | 7% | 12% |
| protein add | 3% | 22% |
| dairy | 15% | 0% |
| aromatics | 39% | 1% |
| vegetables and beans | 125% | 18% |
| salt | 1% | 1% |
Adapts cleanly: egg-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 300 g (10.5 oz) cherry tomatoes (sliced in half) |
| 5 g | 2 tsp cornflour (cornstarch in US) |
| 3 g | 1/2 tsp salt |
| 1 g | 1/2 tsp ground black pepper |
| 1 g | 1/2 tsp paprika |
| 6 g | 2 garlic cloves (peeled) |
| 150 g | 1 red onion (peeled and chopped into bite-size chunks) |
| 200 g | 1 courgette ((zucchini) chopped into bite-size chunks) |
| 2 g | 1 red pepper (sliced) |
| 2 g | 1 yellow pepper (sliced) |
| 27 g | 2 tbsp olive oil |
| 400 g | 400 g (14 oz) pasta shapes (such as spiralli) |
| 3 tbsp pesto | |
| 60 g | 4 tbsp double (heavy) cream |
| 1 g | 1 small bunch of basil leaves |
| 12 g | 2 tbsp grated Parmesan |
| 7 g | 1 tbsp toasted pine nuts |
Method: 8 steps, published by www.kitchensanctuary.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.