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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preparation time: 15 min
Total time: 25 min - difficulty level: 1
- recipe ID: PB107
- cuisine region: Fusion
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You will need
- pan with lid
- 2 pots
- knife
- cutting board
- strainer
- whisk
- flour (not for gluten friendly)
- cornstach (gluten friendly only)
- oil or butter
- salt & pepper
- water
Preparation
1
Boil water & cook the rotini:Bring a pot of salted water to a boil. 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 to 9 minutes or until desired texture.
2
Prepare the onions & zucchini: Wash and rinse all produce. Cut the onions in small dice and cut the zucchini 2 cm wide and then in 1/2 to 1 cm thick slices.
3
Cook the veggie ground, onions & zuchinni: In a lightly oiled pan on medium heat, add the onion, spiced veggie ground and zucchini slices. Cover with the lid and cook 7 to 10 minutes stirring regularly.
4
Start the creamy sauce: In a pot on medium heat, add (1 1/2 tbsp, 3 tbsp, 1/4 cup) of oil/butter or margarine. Add the same quantity of flour. Combine and cook about 1 minute, stirring regularly. Season with salt & pepper.
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.
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) and cornstarch. Season with salt & pepper. Whisk. Turn on the heat to medium. 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.
6
Combine the pasta and serve: In the pot with the cooked rotini, add the spiced veggie ground, onion, zucchini and creamy sauce. Combine and serve. Bon appétit!
In your kit:
2 portions
4 portions
6 portions
See bottom of the page for detailed ingredients
Health Fact
Dr Craig Herrington, Naturopath
Owner of Regina Naturopathic
ZUCHINNI
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.
Recommended Wine Pairing
TRADITIONAL BEE – PRAIRIE BEE
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%
Price (SLGA): $21.50
STERLING VINTNER’S PINOT NOIR
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
Colour: Red
Alcohol: 13.5%
Price (SLGA): $14.62
Tags
Note: We cannot guarantee any dish is allergen free.
Ingredients
Plan: Plant based:
- veggie ground (water, textured soy protein, natural flavor, malt extract, spices, salt, guar gum, evaporated cane syrup, dehydrated red bell pepper, yeast extract, potassium chloride, magnesium chloride, magnesium sulfate, vitamins and minerals, rice flour)
- Rotini pasta (durum wheat, niacin, ferrous sulphate, thiamine, mononitrater, riboflavin, folic acid)
- onion
- zucchini
- sour cream (modified milk ingredients, modified cornstarch, disodium phosphate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture)
- love
Gluten friendly adaptations:
- Rotini pasta – gluten-free: white rice flour, brown rice flour, corn flour, quinoa flour, monoglycerides
Vegan adaptations:
- Sour cream replaced with Coconut milk – vegan: Coconut milk
Nutritional Information
