Mary Berry Five Veg Pasta

I first made this Five Veg Pasta on a Wednesday night when the fridge was looking a bit… underwhelming. You know the scene: a sad courgette, a couple of peppers on their last legs, and that eternal half-pack of sugar snap peas. I wasn’t exactly feeling inspired, but I remembered this Mary Berry recipe tucked away in Cook and Share—and I thought, why not?

To be honest, I wasn’t expecting much. No cream, no sauce to speak of, just olive oil and Parmesan? But then it came together—silky from the oil and cheese, the veg still bright and a little crisp, with this sneaky depth of flavour from the garlic and basil. I did nearly ruin it by overloading the pan (the mushrooms steamed instead of browned—rookie move). But once I tweaked a few things, it turned into a genuinely brilliant, flexible midweek staple.

So let me show you how I fixed that, and how this one’s quietly become a weekly saviour in my kitchen.

Why This One Works So Well

This is one of those recipes where the magic’s in the method. Most veg pasta recipes go mushy or bland—but this one’s fast, hot, and layered in stages, so every veg keeps its bite and sweetness.

• The high-heat sautéing means caramelisation, not a veg stew.
• The final toss with basil and Parmesan adds fragrance and that creamy, emulsified clinginess—without a drop of cream.
• It’s a brilliant way to clear out the crisper drawer without making it taste like leftovers.

Plus, it’s shockingly adaptable. I’ve made it with whatever’s on hand—broccoli stems, spinach, leftover roast veg—and it still holds up.

INGREDIENTS + WHY THEY MATTER

• Penne Pasta – Holds the chunky veg perfectly. I tried fusilli once, but the texture just didn’t feel right.
• Olive Oil (6 tbsp) – Sounds like a lot, but it’s the base of the “sauce.” I tried cutting it once and the whole thing turned dry.
• Courgette – Adds creaminess and body when sautéed. Must be cut into thin batons or it goes watery.
• Red Peppers – Sweet and vibrant. Don’t skip these—they lift the whole flavour.
• Onions – I go slow with these to soften just enough for that sweet-savory base.
• Garlic – Add it after the onions so it doesn’t burn. Learned that the hard way.
• Button Mushrooms – Earthy depth. But they need space—don’t crowd the pan or they’ll steam.
• Sugar Snap Peas – Crunch and freshness. Slice them lengthways—they look prettier and cook more evenly.
• Fresh Basil – I once used dried. Don’t. It’s not the same. Fresh basil brings it to life.
• Parmesan Cheese – Adds salt, umami, and that glossy finish. Grate it fresh if you can.

Making It Yours (Without Ruining It)

• Gluten-Free: Swap in GF penne (I tested with Rummo and it held up well).
• Dairy-Free: Use a vegan hard cheese—I’ve tried Violife and it’s decent, though slightly less creamy.
• Want Protein? Grilled chicken or a tin of chickpeas both work beautifully. Add at the end so they don’t dry out.
• No Sugar Snaps: Mange tout or even fine green beans can stand in—just slice thinly.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Mushrooms went soggy	Overcrowded the pan	Cook in batches or use a bigger pan
Pasta turned gluey	Overcooked + left it sitting	Cook al dente and toss quickly with veg
Bland final dish	Didn’t season enough	Salt at every stage, taste at the end
Basil turned black	Added too early	Stir in right at the very end

How to Make Mary Berry’s Five Veg Pasta

1. Cook the pasta in well-salted boiling water until just al dente. Drain and set aside—but don’t rinse.
2. Sauté the courgette and peppers in 1 tbsp oil over high heat until browned and soft but not mushy. Remove and set aside.
3. Add 2 tbsp oil and onions to the same pan. Cook until soft. Add garlic, mushrooms, and sugar snaps. Cook on high heat, tossing often, until tender but still crisp.
4. Combine everything: tip in pasta, the rest of the oil, and your reserved veg. Add salt, pepper, chopped basil, and Parmesan. Toss until hot and glossy.
5. Serve immediately with extra basil and cheese on top.

Tips From My Kitchen

• I always slice the veg before I even boil the pasta—it’s fast-paced once you start.
• Don’t skip the final tossing step over heat—it helps the Parmesan melt and cling.
• Leftovers are lovely cold with a bit of lemon juice. Like a posh pasta salad.
• I sometimes throw in a pinch of chilli flakes for a kick—it doesn’t overpower, just warms.

Storage + Serving

• Fridge: Lasts up to 2 days in an airtight container.
• Reheat: Gently in a pan with a splash of water or oil. Microwave works too, just don’t dry it out.
• Freeze: Honestly, not great—the veg gets sad and limp. Eat fresh if you can.
• Serve with: Garlic bread, a crisp green salad, or on its own in a big bowl on the sofa.

FAQs – Five Veg Pasta Answers

Q: Can I use different vegetables?
A: Absolutely. I’ve tried it with spinach, aubergine, even leftover roasted butternut squash. Just watch cook times—harder veg need longer.

Q: Can I make this ahead of time?
A: Yes—but keep the veg and pasta separate, then toss together when reheating. Stops it going soggy.

Q: Is it meant to be creamy?
A: Surprisingly, yes—but from the cheese and oil, not cream. Tossing it hot makes it all cling together beautifully.

Q: What if I don’t have Parmesan?
A: Pecorino works, or even a strong mature cheddar in a pinch (tested it—tastes different, but still good).

Q: Can I serve it cold?
A: Yes. Makes a lovely pasta salad. Just add a squeeze of lemon or splash of vinegar to freshen it up.

Try More Mary Berry Recipes:

• Mary Berry Lemon and Caper Salmon Linguine
• Mary Berry Vegetable Pad Thai
• Mary Berry Beef Ragu
• Mary Berry Meatballs in Tomato And Basil Sauce