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.
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
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.
Season the chicken (mushrooms) with the zaatar, salt, and black pepper and set aside.
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.
Once the oil is hot, add the shallots, garlic, sun-dried tomatoes, and sauté for 3-5 minutes.
Add the chicken and cook for 10-15 minutes or until completely cooked.
Add the spinach and cook for 3-5 minutes or until it begins to wilt; then remove from the heat and set aside.
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.
Add the pasta to the bowl of sauce mixture and toss to thoroughly coat the pasta.
Add the chicken mixture to the sauced pasta and mix again, combining the ingredients and coat in sauce evenly.
Serve warm with a sprinkling of zaatar on top, and enjoy.
Replace the Chicken breast pieces with the Oyster Mushrooms
Replace the Whole Milk with Cashew Milk
Follow the exact cooking instructions with these substitutions.
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