Mary Berry parma ham and mushroom pasta

I saw her make this on tv on Saturday morning and thought I’d give it a go. It was really very tasty indeed. If I did it again I think I’d lighten it and make it a bit more healthy by adding something like tomatoes and a bit of lemon juice.

What to use – serves 2

  • 200g pasta
  • 80g Parma ham/prosciutto, cut into small pieces
  • 100g chestnut mushrooms, quartered
  • 200g full-fat crème fraîche
  • 50g Parmesan, grated
  • 1 tbsp chopped parsley
  • salt and pepper

How to use it

Boil your pasta, then drain and put to one side while you make the sauce.

Heat a non-stick frying pan. Add the pieces of Parma ham and fry them until they’re crispy – you’ll need to keep stirring them so they don’t stick/burn. When done, take out half of the ham and put to one side.

Add the mushrooms to the pan and add a glug of olive oil. Mary didn’t do this but I found the pan was too dry. Fry for a couple of minutes minutes or until cooked.

Add the crème fraîche and bring up to the boil.

Add the pasta, parsley and half the parmesan and mix well, and heat through while stirring for about a minute. Add a little salt and pepper to taste.

Serve with the remaining ham and parmesan scattered on top.





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