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Pan-Roasted Garlic Penne with Quorn
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Total Time: 1 hr

Active Time:

Makes: 4 servings

Reducing red wine is a quick way to achieve intense flavor in a vegetarian sauce.

What to buy: Quorn is a meat-free food made from mycoprotein. (Mycoprotein is a fungus that contains high-quality protein.) Look for it in health food stores.


  1. 1Bring a large pot of water to a boil for the pasta. Meanwhile, in a large nonstick sauté pan over high heat, heat olive oil for a few seconds until it’s hot. Add garlic cloves to oil. Add onion, carrot, and rosemary and stir. When vegetables are sizzling, reduce heat to medium or medium low. Cook, stirring occasionally, for 7 minutes. Garlic should be almost tender when pierced with a knife. Add wine and olives, raise heat to high, and bring mixture to a boil. Boil until wine is reduced by half to a syrup, about 4 minutes.
  2. 2Add tomatoes, arugula, and red pepper flakes and simmer until sauce is thick and arugula is wilted. Add Quorn and stir, cooking until it’s heated through. Add salt to taste.
  3. 3Cook penne according to the package directions, about 10 minutes. Drain well, then add to the hot sauce in the sauté pan. Stir over high heat until sauce coats and penetrates pasta, about 1 minute.
  4. 4Grate some Parmesan cheese on top of each plate, and serve immediately.

Beverage pairing: Teruzzi & Puthod Vernaccia di San Gimignano, Italy. Simple pasta with a fresh-tasting sauce of vegetables and protein doesn’t need a complex wine, just something lively, clean, and delicious. Vernaccia from the town of San Gimignano is just the thing. It is light, citrusy, and bright—perfect for the sharp flavors of olives, arugula, and rosemary.

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