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  • Prep-time: / Ready In:
  • Makes 10 cups
  • print/save recipe

Generous amounts of mushrooms, zucchini, and carrots add heartiness to this plant-based variation on a classic Italian dish. Thanks to the corkscrew shape of rotini pasta, the sauce clings especially well.

Rotini with Vegetable Cacciatore

By Nancy Macklin,

Ingredients

  • 1 8-oz. package sliced fresh button mushrooms
  • 1 medium zucchini, quartered lengthwise and cut into ½-inch slices (8 oz.)
  • 1 cup chopped carrots
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • ½ cup dry white wine or low-sodium vegetable broth
  • 2 14.5-oz. cans no-salt-added fire-roasted diced tomatoes, undrained
  • ¼ cup no-salt-added tomato paste
  • 1 teaspoon chopped fresh rosemary
  • ½ teaspoon chopped fresh sage
  • 1 bay leaf
  • Sea salt and freshly ground black pepper, to taste
  • 8 oz. dried whole grain rotini pasta
  • Nutritional yeast (optional)
  • Fresh rosemary (optional)

Instructions

  1. For sauce, in a large saucepan cook the first five ingredients (through garlic) over medium 7 minutes, stirring occasionally and adding white wine, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add any remaining wine and the next five ingredients (through bay leaf). Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes or until sauce is thick, stirring occasionally. Season with salt and pepper. Remove bay leaf.
  2. Meanwhile, cook rotini according to package directions; drain. Top with sauce and, if desired, sprinkle with nutritional yeast and/or additional fresh rosemary.
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(4.67 from 3 votes)
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Dan2 months ago
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Excellent. I used diced tomatoes instead of fire-roasted tomatoes, spiced it up with some chili powder. I think you could make a lot of ad-libs with this recipe and it would still taste great.

Lydia2 months ago
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This is pretty tasty. Nothing too fancy, but a solid staple nonetheless.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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