Vegetable Cacciatore with Rotini - Forks Over Knives

Ingredients

• 1 8-oz. package sliced fresh button mushrooms
• 1 medium zucchini, quartered lengthwise and cut into ½-inch slices (8 oz.)
• 1 cup chopped carrots
• 1 cup chopped onion
• 4 cloves garlic, minced
• ½ cup dry white wine or low-sodium vegetable broth
• 2 14.5-oz. cans no-salt-added fire-roasted diced tomatoes, undrained
• ¼ cup no-salt-added tomato paste
• 1 teaspoon chopped fresh rosemary
• ½ teaspoon chopped fresh sage
• 1 bay leaf
• Sea salt and freshly ground black pepper, to taste
• 8 oz. dried whole grain rotini pasta
• Nutritional yeast (optional)
• Fresh rosemary (optional)