- Prep-time: / Ready In:
- Makes 10 cups
- Serving size: ¼ of recipe
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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.
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
- 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.
- Meanwhile, cook rotini according to package directions; drain. Top with sauce and, if desired, sprinkle with nutritional yeast and/or additional fresh rosemary.
Nutritional Information:
Per serving (¼ of recipe): 318 calories, 61 g carbohydrates, 13 g protein, 2 g total fat, 0 g saturated fat, 0 g cholesterol, 222 mg sodium, 11 g fiber, 14 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (7)
(5 from 6 votes)We enjoyed this very much! I used a can of crushed tomatoes (28 oz) because it is what I had on hand, and 1 14 oz can of diced tomatoes, along with the suggested amount of tomato paste. It was very saucy, but delicious.
Not enough sauce. I added alot more vegtable base.
I made this with a few subs on hand: Banza penne and Italian seasoning instead of fresh sage and rosemary. It’s so good! I can only imagine following to a T would make it even better. Super easy if you don’t have time/brain space for an involved meal.
One of our family's favorite! We love the flavor of the veggies mixed with the tomatoes and spices. Even my 2 year old enjoys this dish!
This is one of the best recipes I have tried from FOK. It made plenty for my husband and I, even with ample leftovers. The sauce leftovers were used to make a veggie pizza, and even that was delicious. Will absolutely make many more times.
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.
This is pretty tasty. Nothing too fancy, but a solid staple nonetheless.