Vegetable Cacciatore With Rotini
Carrot and onion lend sweetness to this vegan cacciatore sauce, perfectly softening the tanginess of fire-roasted tomatoes. Mushrooms add a meaty heft, and zucchini and some basic seasonings tie it all together for a hearty, family-friendly meal. Pro tip: Sweet, robust veggies such as carrot, sweet potato, and pumpkin make a nice addition to tomato-containing stews to balance the tomato tang; no added sugar required!
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.
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