This delicious Mary Berry Five Veg Pasta is a quick and easy meal bursting with vibrant, nutritious vegetables. With a creamy texture and the flexibility to use common ingredients, it’s perfect for busy weeknights. Enjoy the crispy basil topping that adds a delightful crunch to every bite!

This Five Veg Pasta Recipe Is From Cook And Share Cookbook by Mary Berry

Ingredients Needed:

225g penne pasta
6 tbsp olive oil
1 medium courgette, sliced into thin batons
2 large red peppers, deseeded and thinly sliced
2 onions, finely sliced
3 garlic cloves, crushed
200g button mushrooms, finely sliced
200g sugar snap peas, halved lengthways
Small bunch of basil, chopped
75g Parmesan cheese, grated
Salt and freshly ground black pepper to taste

How To Cook Five Veg Pasta:

Cook the Pasta: Bring a large pot of salted water to a boil, then add the penne pasta and cook according to the package instructions. Drain well and set aside.
Sauté the Courgette and Peppers: Heat 1 tablespoon of olive oil in a large deep sauté pan over high heat. Add the courgette and red peppers, frying for a few minutes until they start to soften and brown. Remove them with a slotted spoon and set aside.
Cook the Onions and Other Veggies: In the same pan, add 2 tablespoons of olive oil and the finely sliced onions. Fry for a few minutes until nearly soft. Then add the crushed garlic, sliced mushrooms, and sugar snap peas. Stir-fry over high heat for 3–4 minutes until softening but still crisp.
Combine Everything: Add the drained pasta, the remaining olive oil, and the sautéed courgette and peppers to the pan. Season generously with salt and freshly ground black pepper, then stir in the chopped basil and grated Parmesan. Toss everything over the heat until piping hot.
Serve: Tip the pasta into a large bowl and serve immediately.

Recipe Tips

Use Fresh Vegetables: Fresh, seasonal vegetables enhance the flavor and nutrition of your pasta. Try to choose a mix of colors for a more appealing dish.
Don’t Overcook the Pasta: Cook the penne just until it’s al dente, as it will continue to cook when mixed with the hot vegetables. This helps to keep the texture perfect.
Adjust Seasoning: After combining everything, taste and adjust the seasoning. You may need to add more salt, pepper, or even a splash of lemon juice for brightness.
Add More Protein: For a heartier meal, consider adding protein like grilled chicken, chickpeas, or tofu. This can make the dish more filling and nutritious.
Garnish for Presentation: Serve your pasta with a sprinkle of extra Parmesan and a few fresh basil leaves on top. This not only adds flavor but also makes your dish look beautiful.

How To Store & Reheat Leftovers

Refrigerate: Allow the leftover Five Veg Pasta to cool to room temperature. Then, put it in an airtight container and store it in the fridge. It will stay good for up to 2 days.
Reheating: Reheat leftover Five Veg Pasta in the microwave for 2 to 3 minutes or in a saucepan over low heat, adding a splash of water or olive oil to keep it moist.

Nutrition Facts

Serving Size: 1 serving (approx. 300g)

Calories: 421
Total Fat: 18g
Saturated Fat: 3g
Cholesterol: 6mg
Sodium: 50mg
Potassium: 600mg
Total Carbohydrate: 60g
Dietary Fiber: 8g
Sugars: 4g
Protein: 11g

Try More Mary Berry Recipes:

Mary Berry Five Veg Pasta

Course: Dinner, Side DishesCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

421

kcal

Ingredients

225g penne pasta
6 tbsp olive oil
1 medium courgette, sliced into thin batons
2 large red peppers, deseeded and thinly sliced
2 onions, finely sliced
3 garlic cloves, crushed
200g button mushrooms, finely sliced
200g sugar snap peas, halved lengthways
Small bunch of basil, chopped
75g Parmesan cheese, grated
Salt and freshly ground black pepper to taste

Directions

Cook the Pasta: Bring a large pot of salted water to a boil, then add the penne pasta and cook according to the package instructions. Drain well and set aside.
Sauté the Courgette and Peppers: Heat 1 tablespoon of olive oil in a large deep sauté pan over high heat. Add the courgette and red peppers, frying for a few minutes until they start to soften and brown. Remove them with a slotted spoon and set aside.
Cook the Onions and Other Veggies: In the same pan, add 2 tablespoons of olive oil and the finely sliced onions. Fry for a few minutes until nearly soft. Then add the crushed garlic, sliced mushrooms, and sugar snap peas. Stir-fry over high heat for 3–4 minutes until softening but still crisp.
Combine Everything: Add the drained pasta, the remaining olive oil, and the sautéed courgette and peppers to the pan. Season generously with salt and freshly ground black pepper, then stir in the chopped basil and grated Parmesan. Toss everything over the heat until piping hot.
Serve: Tip the pasta into a large bowl and serve immediately.

Notes

Use Fresh Vegetables: Fresh, seasonal vegetables enhance the flavor and nutrition of your pasta. Try to choose a mix of colors for a more appealing dish.
Don’t Overcook the Pasta: Cook the penne just until it’s al dente, as it will continue to cook when mixed with the hot vegetables. This helps to keep the texture perfect.
Adjust Seasoning: After combining everything, taste and adjust the seasoning. You may need to add more salt, pepper, or even a splash of lemon juice for brightness.
Add More Protein: For a heartier meal, consider adding protein like grilled chicken, chickpeas, or tofu. This can make the dish more filling and nutritious.
Garnish for Presentation: Serve your pasta with a sprinkle of extra Parmesan and a few fresh basil leaves on top. This not only adds flavor but also makes your dish look beautiful.