Ingredients

The following ingredients have 10 Servings
  • 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)

Instruction

  • 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.