Sign up to the GoodTo Newsletter. You can unsubscribe at any time. For more information about how to do this, and how we hold your data, please see our privacy policy
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
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.
Ingredients
- 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)
WEIGHT CONVERTER
Method
- 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.

Mary Berry CBE is one of the most loved celebrity chefs in the country. In her early 80s, she’s been on our screens showing us how to make the most delicious recipes and sweet treats for over 50 years! Mary is probably most famous for being one of the original judges on The Great British Bake Off, where she put contestants through their paces for nine years before leaving the show when it made its controversial move from the BBC to Channel Four.
-
Vegetable Bolognese
This lovely, chunky vegetable Bolognese makes a perfect evening meal whether you're vegetarian or just trying to cut down on your meat consumption.
By Jessica Dady • Last updated
-
Slow roasted tomato pasta
By Jessica Dady • Published
-
Mary Berry’s flapjack
Mary Berry’s flapjack recipe takes 30 mins to bake, making 24 bars. These soft, butter flapjacks use four ingredients; butter, syrup, sugar, and oats...
By Mary Berry • Published
-
The Hummingbird Bakery vanilla cupcakes
These Hummingbird Bakery vanilla cupcakes are topped with candy-coloured vanilla frosting and sprinkles...
By Jessica Dady • Published
-
Roasted spatchcock chicken
Roasted spatchcock chicken is quicker and easier than your usual roast bird. It's ideal for cooking on the BBQ...
By Jessica Dady • Published
-
Black Forest gateau
Our Black Forest gateau has a rich, luxurious chocolate sponge sandwiched with freshly whipped cream and topped with sweet cherries...
By Jessica Dady • Published
-
The Queen’s dinner table rule means this everyday essential isn’t ‘allowed’ for her royal relatives
The Queen reportedly prefers a more 'formal' approach to mealtimes and prioritises traditional etiquette with her nearest and nearest...
By Emma Shacklock • Published
-
The Queen's strange pasta rule that Princess Charlotte breaks
By Kudzai Chibaduki • Published
-
Archie and Lilibet could be set for a special vacation this summer
Archie and Lilibet visited the UK for the Queen’s Jubilee and they might just be about to experience a traditional royal vacation…
By Emma Shacklock • Published