Creamy rotini

Creamy rotini are an easy comfort dish thats ready within minutes. Vibrant and fresh zucchinis are the star of this pasta. They are perfectly complemented with Italian sausage spiced veggie ground and roasted onions. 

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You will need



Boil water and cook the rotiniIn a large pot bring the water (about 4 cups, about 6 to 8 cups, about 8 to 10 cups) and salt (1 tbsp, 2 tbsp, 3 tbsp) to a boil on high heat for the rotini.

While waiting for the water to boil continue to step 2 and 3.

Once the water is boiling, add the rotini, stir, cover & cook for 9 to 10 minutes or until desired texture. Drain the pasta & add back to the pot.

Gluten Friendly: Follow the instructions above but cook the rotinis for 7 minutes or until desired texture.  


Prepare the onions and zucchini:  Wash and rinse all produce. Cut the onions in about 1 cm dice and cut the zucchini 2 cm wide and then in 1/2 to 1 cm thick slices. 


Cook the veggie ground, onions and zuchinni: In a pan on medium heat, add oil (1/2 tsp, 1 tsp, 1 1/2 tsp). Add the onion, spiced veggie ground and zucchini pieces. Cover with the lid and cook for 7 to 10 minutes,stirring regularly.


Start the creamy sauce: While the onion, veggie ground and zucchini are cooking – In a pot on medium heat, add oil, butter or margarine (1 1/2 tbsp, 3 tbsp, 1/4 cup). Add flour (1 1/2 tbsp, 3 tbsp, 1/4 cup) and salt (1 tsp, 2 tsp, 3 tsp). Combine and cook about for 1 minute, stirring regularly. 

Note: This is a roux. It will thicken the sauce. It is important to cook the roux for about 1 minute to cook the flour and prevent a flour taste in the sauce.  

Gluten friendly: Skip this step. Make the sauce in step 5. 


Finish the creamy sauce: Add the sour cream* to the roux (oil, butter or margarine, flour, salt).  Add water (1 1/4 cup, 2 1/2 cup, 3 3/4 cup). Whisk together and let the sauce thicken, whisking regularly for 3 to 13 minutes**.

*Vegan sour cream replacement is coconut mylk.
**Note: The amount of sauce will impact the time it takes to thicken the sauce.

Gluten Friendly make the creamy sauce: In a pot add the sour cream*, water (1 1/4 cup, 2 1/2 cup, 3 3/4 cup), cornstarch (1 tbsp, 2 tbsp, 3 tbsp) and salt (1/2 tsp, 1 tsp, 1 1/2 tsp) . Whisk well together. Turn on the heat to medium. Let the sauce thicken, whisking regularly for 5 to 15 minutes**.

*Vegan sour cream replacement is coconut mylk.
**Note: The amount of sauce will impact the time it takes to thicken the sauce.


Combine the pasta and serve: In the pot with the cooked rotini, add the veggie ground, onion, zucchini and creamy sauce. Combine and serve


2 portions

4 portions

6 portions


220 gr

440 gr

660 gr





spiced veggie ground

180 gr

360 gr

540 gr





sour cream

125 ml

250 ml

375 ml

Recommended Wine Pairing

Mead – the world’s oldest fermented beverage – comes to you now in it’s purest form. Traditional Bee is a delicate, off-dry wine; created by the transformation of premium honey into a subtle, light-bodied mead. Polished and engaging, this ancient libation is ready to be rediscovered by our modern palate.
Region: Moose Jaw, Saskatchewan
Alcohol: 12.5%
(SLGA): $21.50

Deep ruby colour; red cherry, earthy and vanilla aromas; light to medium bodied, dry; raspberry and cherry flavours with a nice touch of spice on the finish
Region: California
Alcohol: 13.5%
 (SLGA): $14.62

Health Fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

Zucchinis are rich in flavonoids (a type of antioxidant) such as zeaxanthin, carotenes, and lutein. A diet high in flavonoids is one of the best anti-aging strategies there is (regular exercise is the other).

Cooking with Kids

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Get the kids in the kitchen
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table. 

Making this recipe with kids?
Ask the child to help in steps 1 to 6:

  • Step 1: Add the rotinis to the water when it is boiling.
  • Step 2: Cut the zuchinni – if the child is comfortable using a knife.
  • Step 3: Add the onion to the pan. Later add the zuchinni, combine and cover with the lid.
  • Step 4: Stir the roux for 1 minute. 
  • Step 5: Add the water and whisk.
  • Step 6: Combine all ingredients together – notice how all the ingredients change colour and flavour with the sauce.  


Note: We cannot guarantee any dish is allergen free. 

Nutritional Information