Mary Berry’s fettuccine primavera recipe

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serves: 4
Skill: easy
5-a-day: 1
Prep: 5 min
Cooking: 22 min

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.


  • 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.

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(132 ratings)
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