less than 30 mins
10 to 30 mins
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.
By Mary Berry
- 350g/12oz penne
- 2 x 80g/3oz packs Parma
ham, snipped into small pieces
- 250g/9oz small brown
chestnut mushrooms, halved or quartered
- 200g/7oz full-fat
- 2 tbsp chopped
- salt and
pepper, to taste
To serve (optional)
Cook the pasta in a pan of boiling salted water according to the packet instructions. Drain and set aside
Heat a frying pan until hot. Add the pieces of Parma ham and fry until crisp, remove half of the ham onto a plate and set aside. Add the mushrooms to the pan and fry for two minutes. Add the crème fraîche and bring up to the boil. Add the pasta, Parmesan and parsley and toss together over the heat. Season well with salt and pepper.
Serve with a green salad and crunchy bread.
If you want to use reduced fat crème fraîche, just stir it through at the end of cooking otherwise it will split. For special occasions, add a pack of asparagus tips to the pasta four minutes before the end of cooking time, then drain with the pasta.