A substantial bowl of pasta consistently proves a reliable choice for pleasing dinners, regardless of accompaniments. Rather than defaulting to bolognese or pesto, Mary Berry has shared a delectable dish that "everyone loves" and requires just 15 minutes to prepare.
The recipe proves perfect for hectic evenings when you're after something swift and fulfilling while maintaining excellent taste.
Mary Berry's Standby Pasta Supper
Speaking about the dish, Mary Berry explained: "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.
As an alternative, you might want to explore Mary Berry's approach to lasagne. Mary's interpretation of the traditional Italian favourite is "wonderfully different" while remaining packed with taste.
Rather than using the conventional mozzarella topping, the veteran baker opts for mature cheddar, adding her unique signature to the classic. The lasagne requires merely 30 minutes of preparation time, followed by an additional 30 minutes to one hour in the oven.
How to Make Mary Berry's 15-Minute Pasta
This dish, first featured in Mary Berry Cooks, is designed to feed six people. The meal takes under 30 minutes to prepare and between 10 and 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
Start by filling a large saucepan with water and bringing it to the boil. Add salt before introducing the penne to the boiling water.
Cook following the packet guidelines, then when ready, drain the pasta and leave it to one side. Next, cut the Parma ham into small chunks.
Place a large frying pan over a high heat, then add the Parma ham and cook until it turns crispy. Remove half of the crisped ham and set it aside on a plate.
For the following step, wipe the chestnut mushrooms clean and cut them in half or into quarters, 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 along with the 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 either a crisp green salad and crusty bread.
