Vegetable Rotini Pasta (Version 2)

This pasta recipe is a lot different from most rotini pasta dishes that you have tried. Because instead of using thick sauces, we will be trying out chopped tomatoes. And instead of going for sautéed vegetables, the veggies will be roasted. It is really amazing how the smoky flavor of the veggies complemented the tangy flavor of the tomatoes!
Servings 3


  • 1 medium-sized onion diced
  • 2 cloves of garlic minced
  • 9 oz of rotini pasta
  • 2 small sized zucchini cut into halves, lengthwise
  • 1 can of diced tomatoes
  • 1 cup of fresh basil chopped
  • 1 bunch of asparagus sliced
  • Olive oil spray
  • 5 tablespoons of nutritional yeast flakes
  • Freshly ground pepper


Prepare the oven.

  1. Preheat oven to 425 degrees Fahrenheit and spray olive oil over a timed baking sheet.

Roast the vegetables.

  1. Add the zucchini and asparagus. Add salt and pepper. Roast for around 20 minutes.

Make the sauce.

  1. Spray cooking oil on a medium sized skillet and place it over medium heat. Add onions and cook until translucent. Add the garlic. Cook it until it turns brown, around 30 seconds. Add the tomatoes and allow it to simmer. This will take about 15 minutes. Stir from time to time. Remove the sauce from heat and add the yeast flakes.

Whip up the pasta dish.

  1. Add the pasta to the skillet where you cooked the tomato sauce. Also, add the vegetables and basil. Stir it gently.

Recipe Notes

Pro Tip: To make the dish more flavorful, set aside at least ½ cup of the water that you used to cook the pasta then add it after putting the vegetables in the skillet. Continue mixing the dish until the water is almost gone.