Please wait, the site is loading...

Sausage, cheddar and mushroom pasta bake


Serves: 6
timePrep time: 10 mins
timeTotal time:
Sausage, cheddar and mushroom pasta bake
Recipe by Angela Boggiano / Recipe photograph by Craig Robertson

Sausage, cheddar and mushroom pasta bake


Serves: 6
timePrep time: 10 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
779Kcal
Fat
46gr
Saturates
21gr
Carbs
52gr
Sugars
6gr
Fibre
5gr
Protein
36gr
Salt
2.1gr

Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes
Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 1 x 690g pack Taste the Difference Outdoor Bred Pork Ultimate Sausages
  • 2 tbsp olive oil
  • 2 red onions, chopped into wedges
  • 1 x 300g pack mini portobello mushrooms, halved
  • 1 x 500g pack fresh egg macaroni pasta
  • 400ml lighter crème fraîche
  • 200g lighter mature British grated cheese
  • crunchy leaf, tomato and rocket salad, to serve

Step by step

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Cut each sausage into three and put in a large roasting tin. Drizzle over the oil, season with black pepper and toss. Roast for 15-20 minutes until the sausages are starting to colour.
  2. Mix in the red onion and mushrooms and cook for a further 20 minutes or until they are tender and the sausages are golden.
  3. Bring a large pan of water to the boil and cook the pasta for 2 minutes. Drain and toss in the tin with the sausages, onions and mushrooms. Spoon over the crème fraîche and stir it through, along with half of the cheese. Sprinkle the remaining cheese on top and bake for 10-15 minutes until golden and crusty. If you prefer, you can bake the mixture in an ovenproof serving dish. Serve with a crunchy leaf, tomato and rocket salad.
Chef quote
This super-indulgent dish is perfect to tuck into after a long walk

You might also like...