Now that the winter months are fast approaching many people are looking for something fulfilling but speedy to make, which makes this fast-cooked pasta perfect for dinner.
There is nothing better than something cheesy and creamy on a cold night, which is why parmesan pasta is a classic midweek dish.
Cooking legend Mary Berry has perfected this classic recipe so that it only takes around 15 minutes to make from scratch, meaning it is a fantastic dinner to cook up when you don’t feel like putting in lots of effort but still wish to eat something delicious.
Mary Berry first shared this simple yet mouthwatering recipe in the cookbook Mary Berry Cooks but has also shared how to make it with the BBC.
She 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.”
How to make Mary Berry’s quick parmesan pasta
Ingredients
- 350g of penne pasta
- 160g (two 80g packs) of chopped-up para-harm
- 250g of chopped-up small chestnut mushrooms
- 200g of full-fat creme fraiche
- 100g of grated parmesan cheese
- Two tablespoons of chopped-up parsley
- Salt and pepper to taste
- Oil (for cooking)
Serving suggestions:
- Green salad
- Crusty bread
Kitchen equipment:
- One pot
- One frying pan
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Instructions
To begin, add some salt to a pot of water and bring it to a boil. Add your pasta and cook according to the pasta packet instructions. Once soft and fully cooked, drain the pasta and set it aside for now.
Take a frying pan and heat the oil in it until the pan is hot. Add the parma ham and fry until crispy and golden brown. Set aside now once ready.
Add mushrooms to the frying pan and let them cook for around two minutes. Add the creme fraiche and bring it to a boil.
Next, add the pasta, parmesan and parsley and mix well together as the sauce continues to boil.
Season well and your delicious creamy pasta is ready to serve.
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