close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
Woman prepping vegetables for Cooking Course
Become a Plant-Based Home Chef With Forks Cooking Classes Self-directed classes for all schedules and budgets SEE THE CLASSES
  • 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.

By Nancy Macklin, RDN,

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.
tags:
(5)
5 Comments

Comments (5)

(4.8 from 5 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Natalie4 weeks ago
Reply
Do you want to report this comment as inappropriate?

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.

Aziel7 months ago
Reply
Do you want to report this comment as inappropriate?

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!

brandi7 months ago
Reply
Do you want to report this comment as inappropriate?

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.

Dan12 months ago
Reply
Do you want to report this comment as inappropriate?

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.

Lydia1 year ago
Reply
Do you want to report this comment as inappropriate?

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

Discover finger-lickin’good food with our app

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
Headshot of Nancy Macklin
about the author

Nancy Macklin, RDN

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. Macklin 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. Find her on LinkedIn.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.