How to make Rotini Pasta

Published on November 5th 2021 by Rachael Ottier Hart.
Last updated on March 4th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Rotini Pasta in a bowl

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.

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Time & Serves

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Serves
6

Ingredients

  • 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

Vegetarian/ Vegan Option
  • 24 ounces Oyster Mushrooms sliced into bite-sized pieces

  • 250-300 ml Cashew Milk

Instructions

Cook the rotini pasta according to the package directions, strain, and coat with 3 tablespoons of oil from the sun-dried tomatoes to prevent the pasta from sticking together then set aside for later.

Rotini pasta boiling in a pot of water

Season the chicken (mushrooms) with the zaatar, salt, and black pepper and set aside.

A glass bowl filled with diced raw chicken and seasoning

Using a large deep sauté pan, place 3 tablespoons of the oil from the sun-dried tomatoes into the pan and warm to medium to high heat.

A pan on a gas stove with sundried tomato oil being added to it

Once the oil is hot, add the shallots, garlic, sun-dried tomatoes, and sauté for 3-5 minutes.

A pan with oil shallots garlic and sundried tomatoes cooking in it

Add the chicken and cook for 10-15 minutes or until completely cooked.

Aerial shot of chicken cooking in a pan

Add the spinach and cook for 3-5 minutes or until it begins to wilt; then remove from the heat and set aside.

Spinach being mixed and wilted in a pan with seasoned chicken

Mix the tahini, peanut butter, and milk using a large bowl until it becomes a silky smooth sauce. Add more milk if necessary to create a flowing consistency.

A bowl of ingredients being whisked

Add the pasta to the bowl of sauce mixture and toss to thoroughly coat the pasta.

Sauce and rotini pasta together inside a bowl

Add the chicken mixture to the sauced pasta and mix again, combining the ingredients and coat in sauce evenly.

A bowl with rotini pasta being mixed with sauce chicken spinach and sundried tomatoes

Serve warm with a sprinkling of zaatar on top, and enjoy.

A large serving bowl of chicken spinach rotini pasta and sundried tomatoes
Vegetarian Vegan Option

Replace the Chicken breast pieces with the Oyster Mushrooms

Replace the Whole Milk with Cashew Milk

Follow the exact cooking instructions with these substitutions.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Keywords
Vegan, Vegetarian, rotini pasta recipes, pasta bake, veggie pasta, gluten free

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart