Creamy vegetarian sausage pasta bake


I was invited to take part in the Campbell’s Condensed Soup Blogger Challenge. The challenge is to invent a recipe using a tin of Campbell’s Soup and ingredients from a store-cupboard list of:

  • Pasta
  • Rice
  • Potatoes
  • Onions
  • Peppers
  • Kidney beans
  • Sweetcorn
  • Broccoli
  • Tuna
  • Chicken
  • Sausages
  • Cheese

and a soup from their range:

  • Cream of Tomato
  • Cream of Mushroom
  • Cream of Chicken
  • Cream of Celery
  • Vegetable
  • Low Fat Chicken
  • Low Fat Mushroom

So, I asked for a tin of Campbell’s Mushroom Soup and decided to make a pasta bake with sausages. The Meat Eater gave me a funny look when I told him, as he didn’t think pasta went with sausages but you get meatballs with spaghetti and meat in lasagne, so why not sausages with pasta shapes, eh?

He stopped being scared after he tasted it, it was delicious. My photos don’t do it justice, unfortunately, so I’m not expecting to win the challenge.


Creamy vegetarian sausage pasta bake (serves 4)

1 tin of Campbell’s Cream of Mushroom Condensed Soup
4 vegetarian sausages
1 onion, chopped
1 garlic clove, crushed
1 red pepper, chopped
150ml milk
100g cheese, grated
300g pasta shapes
1 tbsp olive oil

Cook the sausages according to the instructions and slice thickly
Fry the onion and garlic for a few minutes, until soft
Add the red pepper to the onion and fry for a few more minutes
Add the chopped sausages
Add the soup and milk to the pan and bring to the boil
Meanwhile, cook the pasta according to the instructions on the packet
Drain pasta and add to the sausage/soup mixture
Transfer to a ovenproof dish, top with grated cheese and bake in the oven at 200C/gas mark 6 for about 15 minutes, until the cheese is golden and bubbling

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