Rotini Pasta is corkscrew-shaped pasta from the Italian word meaning ‘small wheels.’ This type of pasta is excellent for sauces because the shape allows the pasta to hold some sauce within the twisted rings. This recipe for rotini pasta uses these twisted flavor pockets to complement our rich, creamy sauce. However, instead of your usual cheese sauce, we have chosen to use nut butter that adds a rich earthy flavor while still being creamy. Then we add some tangy bits of sun-dried tomatoes and fresh spinach greens to round out the flavors. For our Vegan and Vegetarian followers, we have also given you substitutions so that you too can enjoy this delicious dish. So if you’re in the mood for a decadently creamy, tangy, earthy, and meaty bowl of goodness, look no farther than this rotini pasta recipe.
- 300 grams Rotini Pasta
- 16 ounces Chicken Breasts, cut into bite-sized pieces
- 1-ounce Shallots, minced
- 1 ounce Garlic, minced
- 8 ounces Tahini
- 4 ounces Peanut Butter creamy
- 18 ounces Spinach leaves
- 250 - 300 ml Whole Milk
- 8 ounces Sun-Dried Tomatoes (in Oil) cut into bite-sized pieces
- 3 Tablespoons of Oil from the tomatoes
- 2 Tablespoons Zaatar
- Salt & Black Pepper to taste
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