Mushroom Pink Sauce Pasta

Serves 4 


  • Olive Oil, 1 tablespoon
  • White Button Mushroom, 200 grams (sliced)
  • Alfredo Sauce, 450 grams
  • Marinara Sauce, 450 grams
  • Penne Pasta, 250 grams (uncooked)
  • Shredded Mozzarella Cheese, 150 grams (100 grams + 50 grams)



  1. In a 3.0L Thermos® Shuttle Chef® inner pot, add olive oil and stir fry the mushroom over low-medium heat for 3 minutes. 
  2. Add in alfredo sauce, marinara sauce and mix well.
  3. Stir in penne pasta and mozzarella cheese (100 grams) and mix well. Bring contents to a boil and simmer for 5 minutes.  
  4. When boiling, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for 1 hour. 
  5. After 1 hour, remove the inner pot and place it over the tabletop. Add in remaining mozzarella cheese (50 grams) and stir well to let it melt into the pasta.
  6. Before serving, garnish with more mozzarella cheese. Enjoy!



  • This recipe is based on using the Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.


Photos and recipe courtesy of Thermos Singapore team.