Vegetable Rigatoni
Hearty vegetables like eggplant, zucchini, squash, red pepper and mushrooms are sautéed and finished with a Parmesan garnish.
Ingredients
Prepare Roasted Vegetables
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Eggplants, diced 2 each
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Zucchini, diced 1 each
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Squash, yellow, diced 1 each
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Onion, diced 1 each
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Red Pepper, diced 1 each
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Olive oil 90 ml
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Mushrooms, cremini 75 g
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Garlic 8 g
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Broccoli, florets, blanched 185 g
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Tomato, diced, small 1 each
Finish the Dish
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Roasted Vegetables, prepared
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Parmesan cheese 90 g
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Parsley, chopped for garnish 1 pinch
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Basil, for garnish 1 pinch
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Rigatoni, cooked 1.13 kg
Preparation
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Prepare Roasted Vegetables
- Coat eggplant, zucchini, squash, onion and red pepper with olive oil and roast about 25 minutes at 200°C. (Vegetables should start to caramelize.)
- Sauté mushrooms in olive oil, add broccoli, garlic and tomatoes.
- Add roasted vegetables to sauté.
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Finish the Dish
- Toss pasta with prepared roasted vegetables, add Knorr® Professional Liquid Concentrated Vegetable Base and120 ml pasta water.
- Just prior to serving, garnish with Parmesan cheese, parsley and basil.