Mary Berry’s fettuccine primavera recipe

Click to rate
(175 ratings)
Sending your rating
serves: 4
Skill: easy
5-a-day: 1
Prep: 5 min
Cooking: 22 min
  • We earn a commission for products purchased through some links in this article.
  • After a tasty meat-free meal in under half an hour? Try Mary Berry;s medley of fresh veg like courgettes and peas tossed in a creamy tomato sauce with pasta ribbons.

    [apester id=”5d5fde1dad4fba217f470b78″]


    • 125g (4oz) asparagus, trimmed and cut into bite-sized pieces
    • 125g (4oz) broccoli florets
    • 1 courgette, sliced
    • Salt and black pepper, to season
    • 3tbsp olive oil
    • 1⁄2 red and 1⁄2 yellow pepper, halved, seeded, and diced
    • 3 garlic cloves, crushed
    • 1 x 200g (7oz) can chopped tomatoes
    • 90g (3oz) frozen petits pois
    • 125ml (4fl oz) double cream
    • 500g (1lb) fettuccine (long pasta ribbons)
    • 4tbsp shredded fresh basil
    • 90g (3oz) Parmesan cheese, grated, to serve (OR use a vegetarian cheese substitute like Gran moravia)


    • Cook the asparagus, broccoli, and courgette in a large pan of boiling, salted water for 3 mins or until just tender. Drain, rinse under cold running water, and set aside.

    • Heat the oil in a large, deep frying pan, add the peppers and garlic, and cook over a medium heat, stirring, for 4 mins or until the peppers are softened.

    • Add the tomatoes and the petits pois, and cook for 5 mins or until the liquid in the pan is reduced by about a half.

    • Add the asparagus, broccoli, and courgette, stir in the cream, and boil for 1-2 mins to reduce the liquid and concentrate the flavour. Add salt and pepper to taste, and remove from the heat.

    • Cook the fettuccine in a large saucepan of boiling salted water for 8-10 mins until just tender.

    • Drain the fettuccine thoroughly, add to the sauce, and toss over a high heat. Stir in the shredded basil and serve at once, sprinkled with Parmesan cheese.

    Top tip for making Mary Berry’s fettuccine primavera

    Healthy option: For a lighter, less creamy, version of this classic dish, use 1 × 400g (13oz) can chopped tomatoes and omitthe cream. Instead of sprinkling with Parmesan to serve, sprinkle with more shredded fresh basil.

    Click to rate
    (175 ratings)
    Sending your rating

    Related Recipes