Meatless Penne Pasta

October 23rd, 2017

Trying to cut down on meat consumption, our family has been having alternatives to meat in our food. Two of our choices as meat alternatives are fresh mushrooms and non-meat “formulations”.

For this pasta dish, I used a cup of non-meat grounds (Quorn brand which is available in the freezer section of leading supermarkets) and 250 grams of fresh brown mushrooms to make the sauce for the penne pasta.


  • a cup of non-meat grounds
  • 250g  of fresh brown mushrooms, sliced thinly
  • 1 medium carrot cubed in small pieces (you can also grate so these are not too obvious for kids who are not fond of carrots)
  • around 300-400g of penne pasta (or other kinds of pasta), cooked according to package instructions
  • A small onion, diced
  • 3-4pcs minced garlic
  • spaghetti sauce (i used tomato sauce for this dish)
  • Italian seasoning, garlic powder and ground pepper (or other herbs and spices that you want to add)


  1. Cook the pasta according to package instructions. Save around 1/4 cup of the water used to cook the pasta.
  2. Using the water from boiling the pasta, sauté the onions and garlic. Once done, add the fresh mushrooms.
  3. After the fresh mushrooms have been cooked, add the non-meat grounds. Cook for a few minutes.
  4. Add the carrots and cook for a few more minutes.
  5. Add the herbs and spices.
  6. Add the spaghetti sauce and stir to prevent it from sticking on the bottom of the pan. Simmer the sauce.
  7. Mix the pasta in the sauce.
  8. Serve warm.
  9. NOTE: If you don’t have enough time to putter in the kitchen, you can cook the sauce and freeze. Then cook it with the pasta using your RICE COOKER. Here is a RICE COOKER PASTA DISH you might want to try.


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