Creamy Mushroom & Chicken Sausage Pasta Bake 

serves 4
10 mins


  • 300g Uncooked short pasta 
  • 3 - 4 tbsp Olive Oil 
  • 400g Mixed mushroom, sliced
  • 3 - 4 tbsp Garlic, chopped
  • 1/2 nos Big yellow onion, sliced
  • 5 nos Chicken sausage, thick sliced
  • 2 tbsp Anchor Unsalted Butter
  • Fresh thyme (misc)
  • 250g Anchor Whipping Cream
  • Salt and black pepper (to taste)
  • 1/2 cup Pasta water
  • 250g Perfect Italiano Mozarella, grated


  1. Preheat oven to 200˚C.
  2. Cook pasta 1 - 2 mins lesser to packet instruction, drain pasta into a strainer, reserving pasta water for later use. Set aside.
  3. Heat pan with olive oil on high heat, when pan is lightly smoking add mushroom with little salt and pepper cook for 4 - 5 mins. Reduce heat to medium, add butter with garlic, onion, chicken sausage and fresh thyme stir and cook until garlic is lightly brown. 
  4.  Pour in Anchor Whipping Cream and 1/2 cup pasta water, add cooked pasta, simmer cream in medium heat for 2 - 3 mins until sauce slightly thickened, stir in Perfect Italiano Mozarella grated, seasoning to taste. Stirring it to avoid cream from burning. Adjust sauce with pasta water if it's too thick. 
  5. Transfer to 1 large baking dish or 4 individual baking dish, sprinkle the top with Perfect Italiano Mozzarella grated along with another 1 to 2 tbsp Perfect Italiano Parmesan grated and bake in the pre-heated oven for 15 - 20 mins or until the cheese is melted and golden brown. Remove from the oven and rest for few mins before serving. Enjoy!

TIPS : You can replace Anchor Whipping Cream with Anchor Extra Yield Cooking Cream too!