Mary Berry’s ‘classic’ pasta dish cooks in 10 minutes – easy recipe

Pasta is a go-to midweek meal for many Britons and making an excellent pasta dish at home does not have to be complicated.

Mary Berry’s pistou linguine is absolutely divine, not to mention quick and super easy to make.

Taking just 10 minutes to cook, this recipe is perfect for when you want to whip up something hearty after work without spending hours slaving away in the kitchen.

It serves between four to six people as a main meal but quantities can be amended depending on party size.

Mary Berry’s official website reads: “Pistou is a classic Provençal sauce made of basil, garlic and oil, similar to pesto but without the pine nuts and Parmesan.”

READ MORE: Five-minute breakfast burrito recipe is perfect for weight loss


  • 300g (11oz) linguine pasta
  • 25g (1oz) butter
  • 500g (1lb 2oz) chestnut mushrooms, sliced
  • 75g (3oz) Parmesan cheese, grated

For the pistou sauce

  • Four tbsp roughly chopped flat-leaf parsley
  • Four tbsp roughly chopped basil
  • Two tbsp roughly snipped chives
  • Two garlic cloves, crushed Juice of one lemon (see tip)
  • 200g (7oz) full-fat crème fraîche
  • Salt and freshly ground black pepper

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1. For the pasta sauce, place the herbs, garlic, lemon juice and crème fraîche in a food processor and whizz. Stop when the herbs are finely chopped. Generously season with salt and pepper.

2. Pop the linguine in boiling salted water and cook according to the packet instructions, then drain. Make sure you reserve two tablespoons of the pasta cooking water.

3. While the pasta is cooking, melt the butter in a deep frying pan, then add the mushrooms and fry over a high heat for around one to two minutes. Cover the pan with a lid and cook over a low heat for three minutes, then take off the lid and fry over a high heat until golden and the liquid has evaporated. Take out the mushrooms and put them in a bowl.

4. Add the pistou sauce and the pasta water you kept to the frying pan and heat until it just starts to boil. Add the cooked pasta and season with salt and pepper. Toss the pasta until it is coated in the pistou sauce and is warmed through. Take off the heat and add most of the Parmesan and mushrooms. Toss again to mix together.

5. Transfer the tasty dinner into a bowl and scatter with the remaining Parmesan and mushrooms. Add more seasoning if you feel it needs it. Enjoy! Serve with crusty bread to mop up the sauce, sauteed veggies or a side salad.

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