Mary Berry ’s 15-minute creamy pasta recipe is ideal for those evenings, as it’s simple to make with just a few ingredients. The veteran chef combines the creaminess of the crème fraîche with crispy Parma ham, earthy mushrooms, and a generous helping of Parmesan. This recipe , shared by the Happy Foodie from Mary’s book ‘Marry Berry Cooks’, serves six and can be served alongside some green salad and crusty bread.
In her book, the Great British Bake Off star said: “This is my standby pasta supper – great for everyday family meals or for casual supper parties too. “If you don’t have Parma ham, then Black Forest ham or Serrano ham work just as well.” Ingredients 350g penne pasta Two tbsp vegetable oil Two 80g packs Parma ham, snipped into small pieces 250g small chestnut mushrooms, halved or quartered 200g full-fat crème fraîche 100g Parmesan cheese, grated Two tbsp chopped parsley Salt and freshly ground black pepper Method Bring a pot of salted water to a boil and cook the pasta according to the package directions.
Once done, drain and set aside. In a frying pan, heat some oil over medium heat. Add half of the Parma ham and fry until it becomes crisp, then remove it from the pan and set aside.
Next, add the mushrooms to the pan and cook for about two minutes. Stir in the crème fraîche and bring the mixture to a boil. Add the cooked pasta, Parmesan, the remaining Parma ham, and parsley, then toss everything together over the heat.
Season to taste.