Winter Warming Pear Cider and Mushroom Pasta
What better to way to warm the cockles of the heart than combining creamy pasta with alcohol! This easy peasy recipe can be adapted to work with chicken or pork, but here at Bottles and Cans we opt for the vegetarian option.
Preparation Time 15 minutes
Cooking Time 10 minutes
3 tablespoons olive oil
350g of Quorn pieces
1 red diced onion
150g diced mushrooms
1 diced green pepper
2 cloves crushed garlic
1 bottle of pear cider (500ml)
1 can of condensed mushroom soup
100ml creme fraiche
500g farfalle pasta
150g spinach leaves
100g parmesan cheese
Sprinkle of paprika
Gentle warm the oil in a large non-stick pan.
Meanwhile, dice the onion, pepper and mushrooms and crush the garlic.
Put a saucepan of water on to boil ready for the pasta - add a sprinkle of salt to raise the boiling point and a dash of oil to keep the pasta from sticking together.
As the water warms, gently fry the garlic and onions - do this slowly until transluscent.
Now add the pepper and Quorn pieces and continue to cook for 2 minutes.
By now your water should be boiling - add the pasta.
Back to the frying pan - add the can of condensed soup and mix thoroughly and then gradually add the pear cider. Gently bring to the boil and let it simmer.
Follow the instructions on the brand of farfalle pasta you have used. Once finished, drain, shake and put to one side.
Add the spinach leaves ( keep a handful for the garnish)
and a couple of dollops of creme fraiche - cook for one
Now combine the pasta and the sauce in a large
Garnish with the fresh spinach leaves and a sprinkle of
parmesan and paprika