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Mary Berry 15 Minute Pasta Recipe

Mary Berry 15 Minute Pasta is made with al dente penne, earthy chestnut mushrooms, and salty ribbons of Parma ham, all bound together in a luxurious crème fraîche sauce. The addition of sweet petit pois adds a pop of colour and freshness to this creamy, comforting dish. It is the ultimate express dinner for a busy weeknight, delivering sophisticated flavors with minimal effort and speed.

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Mary Berry 15 Minute Pasta Ingredients

350g (12 oz) Penne Pasta: Or any other short pasta shape like fusilli.
2 tablespoons Olive Oil: For frying the mushrooms.
250g (9 oz) Chestnut Mushrooms: Quartered or sliced. Chestnut mushrooms have a nuttier flavor and hold their shape better than white button mushrooms.
6-8 slices Parma Ham: Snipped into small pieces. Prosciutto or any dry-cured ham works well.
200g (7 oz) Full-Fat Crème Fraîche: Use full-fat to prevent the sauce from splitting when heated.
100g (4 oz) Frozen Petit Pois: Peas add sweetness; petit pois are smaller and more tender than garden peas.
2 tablespoons Fresh Parsley: Chopped.
Salt and Freshly Ground Black Pepper: To taste.
25g (1 oz) Parmesan Cheese: Grated, for serving.

How To Make Mary Berry 15 Minute Pasta

Boil the pasta: Bring a large pan of salted water to a boil. Add the penne and cook according to the packet instructions (usually about 10–12 minutes) until al dente.
Sear the mushrooms: While the pasta is cooking, heat the olive oil in a large deep frying pan or wok over high heat. Add the mushrooms and fry briskly for 3–4 minutes until they are golden brown and any liquid has evaporated.
Crisp the ham: Add the snipped pieces of Parma ham to the pan with the mushrooms. Fry for another minute, tossing frequently, until the ham changes color and begins to crisp up at the edges.
Make the sauce: Stir in the crème fraîche and the frozen peas. Bring the mixture to a gentle bubble and simmer for 2 minutes. The heat will defrost and cook the peas while thickening the cream slightly. Season generously with black pepper (be careful with salt as the ham is salty).
Combine the dish: Drain the pasta well, reserving a tiny splash of the cooking water. Tip the hot pasta directly into the frying pan with the sauce. Add the chopped parsley. Toss everything together over the heat for 30 seconds to coat the pasta evenly in the creamy sauce.
Serve the pasta: Divide between warm bowls and sprinkle generously with the grated Parmesan cheese. Serve immediately.

Recipe Tips

Mushroom Texture: High heat is crucial when frying the mushrooms. If the heat is too low, they will sweat and boil in their own juice rather than frying, resulting in a rubbery texture. You want them golden and nutty.
Kitchen Scissors: Use kitchen scissors to snip the Parma ham directly into the pan. It is faster than using a knife and chopping board, saving on washing up.
Crème Fraîche: Mary prefers crème fraîche over double cream for this recipe because it has a slight tang that cuts through the richness of the ham and mushrooms, making the dish feel lighter.
Pasta Timing: The “15 minute” promise relies on multitasking. Get the pasta water on first. Start the sauce only once the pasta is in the water. They should finish at exactly the same time.

What To Serve With 15 Minute Pasta?

This is a complete meal in a bowl, but if you want to stretch it further, a side of garlic bread is always a crowd-pleaser for mopping up the sauce. A fresh green salad with a sharp lemon dressing helps balance the creamy nature of the pasta. For a glass of wine, a crisp Pinot Grigio pairs beautifully with the salty ham and cream.

How To Store Leftovers 15 Minute Pasta?

Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat: Reheat gently in a saucepan or microwave with a splash of water or milk. The sauce may have thickened significantly in the fridge, so it needs liquid to loosen it back up.
Freeze: It is not recommended to freeze this dish, as crème fraîche based sauces tend to split and become grainy when thawed.

15 Minute Pasta Nutrition Facts

Calories: ~550 kcal
Fat: 28g
Carbohydrates: 55g
Protein: 18g
Nutrition information is estimated per serving based on 4 servings.

FAQs

Can I use bacon?

Yes, you can use smoked bacon lardons or streaky bacon. You will need to fry them until crisp before adding the mushrooms, as bacon takes longer to cook than Parma ham.

Can I use low-fat crème fraîche?

You can, but be very careful not to let it boil vigorously, or it will curdle. Stir it in at the very end and just warm it through.

Can I add garlic?

While Mary’s recipe is simple, adding a crushed clove of garlic with the mushrooms gives the dish an extra layer of savory flavor if you wish.

Try More Recipes:

Mary Berry Penne Pasta With Bacon Recipe
Mary Berry Chicken Pasta Bake Recipe
Mary Berry Salmon Linguine Pasta Recipe