Ingredients per serving


Prepare Roasted Vegetables

  • Eggplants, diced 2.0 each
  • Zucchini, diced 1.0 each
  • Squash, yellow, diced 1.0 each
  • Onion, diced 1.0 each
  • Red Pepper, diced 1.0 each
  • Olive oil 90.0 ml
  • Mushrooms, cremini 75.0 g
  • Garlic 8.0 g
  • Broccoli, florets, blanched 185.0 g
  • Tomato, diced, small 1.0 each

Finish the Dish

Hearty vegetables like eggplant, zucchini, squash, red pepper and mushrooms are sautéed and finished with a Parmesan garnish.



  1. 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.
  2. 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.
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