Mary Berry's quick, creamy pasta combines just a handful of ingredients for a simple and speedy weeknight supper that can serve up to six people. The recipe, which she says "everyone loves," requires only 15 minutes to prepare and is ideal for busy evenings when you want something swift and filling without sacrificing taste.
Mary Berry's standby pasta supper
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."
She added: "Its base is a crème fraîche pasta sauce, and it's topped with crispy Parma ham, which gives tons of flavour and great texture."
Ingredients and method
The dish, initially featured in Mary Berry Cooks, is designed to feed six people. It requires under 30 minutes to prepare and 10 to 30 minutes to cook.
Ingredients include 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, and freshly ground black pepper to taste.
To start, fill a large saucepan with water and bring it to the boil. Add some salt before adding the penne. Cook following the packet instructions, then drain and leave to one side.
Next, cut the Parma ham into bite-sized pieces. Place a large frying pan over a high heat, add the ham, and cook until crispy. Transfer half of the crisped ham onto a plate and set aside.
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. Add the cooked pasta, grated Parmesan, and freshly chopped parsley. Toss everything together over the heat until the pasta is thoroughly coated in the sauce. Season generously with salt and pepper before serving straight away alongside a crisp green salad and crusty bread.
