Mary Berry’s 15-minute pasta recipe is a quick and easy weeknight meal that’s packed full of flavour, that all the whole family will enjoy
Mary Berry’s 15-minute pasta recipe is a quick and easy weeknight meal that’s packed full of flavour, that all the whole family will enjoy(Image: Chaded2557 via Getty Images)
A generous bowl of pasta is an effortless crowd pleaser, regardless of what you pair it with. Rather than relying on bolognese or pesto, Mary Berry is presenting a delightful dish that “everyone loves” and requires just 15 minutes to prepare.
The recipe is perfect for hectic weeknights when you need something swift and filling without sacrificing taste. Mary Berry said of the recipe: “This is my standby pasta supper as it is so delicious, so quick, and everyone loves it.
“Great for everyday or for casual supper parties too. Its base is a crème fraîche pasta sauce, and it’s topped with crispy Parma ham, which gives tons of flavour and great texture.”
Alternatively, you can discover how to make Mary Berry’s lasagne. Mary’s version of the classic Italian lasagne is “wonderfully different” while remaining packed with flavour.
Rather than the conventional mozzarella topping, the veteran baker opts for a layer of mature cheddar, providing the dish with her own unique touch, reports the Express.
The lasagne requires just 30 minutes to put together, with an additional 30 minutes to one hour of cooking time.
How to make Mary Berry’s 15-minute pasta
This recipe, which first appeared in Mary Berry Cooks, is designed to serve six people. The dish takes under 30 minutes to prepare and 10 to 30 minutes to cook.
Ingredients
- 350g of penne pasta
- Two packs of 80g Parma ham
- 250g of small brown chestnut mushrooms
- 200g of full-fat crème fraîche
- 100g of Parmesan
- Two tablespoons of fresh parsley
- Salt to taste
- Freshly ground black pepper to taste
Method
To start, fill a large pan with water and bring it to a boil. Add some salt before placing the penne in the boiling water.
Cook according to the packet instructions, then once ready, drain the pasta and set it aside. Next, cut the Parma ham into bite-sized pieces.
Place a large frying pan over a high heat and, once hot, add the Parma ham and cook until crispy. Remove half of the crisped ham and set it aside on a plate.
For the following stage, wipe the chestnut mushrooms clean and halve or quarter them according to their size. Tip them into the frying pan and cook for two minutes.
Pour the crème fraîche into the pan and bring to the boil, before adding the cooked pasta, grated Parmesan and freshly chopped parsley.
Stir everything together over the heat until the pasta is thoroughly coated in the rich, creamy sauce. Season generously with salt and pepper before serving straight away, accompanied by a crisp green salad and crusty bread.
