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 

Serves 4


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


  1. Gentle warm the oil in a large non-stick pan.

  2. Meanwhile, dice the onion, pepper and mushrooms and crush the garlic.

  3. 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.

  4. As the water warms, gently fry the garlic and onions - do this slowly until transluscent.

  5. Now add the pepper and Quorn pieces and continue to cook for 2 minutes.

  6. By now your water should be boiling - add the pasta.

  7. 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.

  8. Follow the instructions on the brand of farfalle pasta you have used. Once finished, drain, shake and put to one side.

  9. Add the spinach leaves ( keep a handful for the garnish)
        and a couple of dollops of creme fraiche - cook for one

  10. Now combine the pasta and the sauce in a large
        serving dish.

  11. Garnish with the fresh spinach leaves and a sprinkle of
        parmesan and paprika

  12. Enjoy!