TV chef Mary Berry says ‘everyone loves’ this easy pasta dish that can be made in just 15 minutes and with limited ingredients.
Mary Berry’s pasta is quick and easy to make(Image: NeoPhoto/Getty)
Mary Berry has many recipes up her sleeve for all manner of occasions. The TV chef has made cooking simple thanks to her easy-to-follow recipes.
Her 15-minute pasta recipe has received rave reviews from those who have tried it at home and proves an easy midweek meal for the family. It is so packed full of flavour that Mary even recommends it for anyone having a dinner party.
Mary said: “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.” Her recipe, which is shared on BBC Food, serves six people and is both nut-free and pregnancy-friendly.
As the recipe title states, the pasta can be made in 15 minutes. It uses just seven ingredients that many people will already have at home, and is done in three simple steps.
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Boil the penne pasta in salted water(Image: Aleksandr Zubkov/Getty)
Ingredients
350g penne pasta
Two 80g packs Parma ham, snipped into small pieces
250g small brown chestnut mushrooms, halved or quartered
200g full-fat crème fraîche
100g Parmesan, grated
Two tbsp chopped fresh parsley
salt and freshly ground black pepper, to taste
Method
1. Boil a pan of salted water and cook the pasta according to the packet instructions. Once cooked, drain and set aside.
2. Heat a frying pan until hot. Add the Parma ham and fry until crispy. Put half the Parma ham onto a plate and set aside. Add the mushrooms to the pan and fry for two minutes. Add the crème fraîche and bring to a boil. Add the pasta, Parmesan and parsley. Toss over the heat and season with salt and pepper before adding the crispy Parma ham that was set aside.
3. Serve with a green salad and crunchy bread.
Mary recommends that if you want to use reduced fat crème fraîche, you should stir it through at the end of cooking instead. If not, it will split.
She added: “For special occasions, add a pack of asparagus tips to the pasta four minutes before the end of cooking time, then drain with the pasta.”
Dining and Cooking