Mary Berry, the beloved doyenne of British cooking, is known for her accessible, elegant, and flavor-packed recipes-and her Five Veg Pasta is no exception. At its heart, this dish is a celebration of vegetables. It’s a rustic, comforting, and incredibly nutritious pasta dish that doesn’t rely on meat or heavy sauces but instead lets the natural sweetness and textures of fresh vegetables shine through.
The recipe calls for five different vegetables, all harmonized in a light tomato-based sauce and tossed with perfectly cooked pasta. The beauty of this dish lies not just in its vibrant taste but also in its flexibility-you can adapt the vegetables to suit what’s in season or what you have on hand. Mary Berry has designed this pasta to be simple enough for a weekday meal, yet it feels refined and well-balanced enough to serve to guests.
Mary Berry’s Five Veg Pasta Recipe
Ingredients Needed
The ingredients in this recipe are straightforward, fresh, and easy to find, which makes it a great go-to for weeknight dinners. Here’s a closer look at what you’ll need:
Vegetables (these Are Mary Berry’s Classics, But Feel Free To Substitute If Needed)
- 1 red bell pepper – sweet, slightly smoky flavor.
- 1 yellow bell pepper – brings color and a mellow sweetness.
- 1 courgette (zucchini) – soft texture that soaks up flavor beautifully.
- 1 carrot – slightly earthy, with a satisfying bite.
- 1 small red onion – offers a mild sharpness and sweetness when cooked.
Other Key Ingredients
- 2 garlic cloves, crushed – for a warm, aromatic base.
- 400g canned chopped tomatoes – the foundation of the light sauce.
- 2 tablespoons tomato purée – to deepen the tomato flavor.
- 1 teaspoon dried oregano – for that Italian herbaceous note.
- Salt and freshly ground black pepper – to season.
- 1 tablespoon olive oil – for sautéing and depth.
- 300g penne pasta – holds sauce well with its ridged surface.
- Fresh basil leaves (optional) – for garnish and added freshness.
- Grated Parmesan cheese (optional) – adds richness and a salty bite.
Equipment Needed
You don’t need a fully equipped kitchen to make this dish, which is one of the reasons it’s such a great everyday option. Here’s what you’ll want at the ready:
- Large chopping board – for prepping all those colorful veggies.
- Sharp chef’s knife – essential for even and efficient chopping.
- Large saucepan or sauté pan – wide enough to accommodate all the vegetables.
- Medium saucepan – to cook the pasta.
- Wooden spoon or spatula – for stirring the sauce.
- Colander – for draining the pasta.
- Grater – if you’re adding Parmesan on top.
- Tongs or pasta spoon – to serve the dish neatly.
Instructions To Make Mary Berry’s Five Veg Pasta
Now we get to the heart of it-how to make this beautiful pasta dish come alive. The process is unfussy, methodical, and deeply satisfying.
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Prepare the Vegetables
Begin by washing and drying all your vegetables. Cut the bell peppers into thin strips, slice the courgette into half-moons, grate or julienne the carrot, and finely chop the red onion. Crush the garlic cloves and set them aside.
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Sauté the Vegetables
Heat the olive oil in a large saucepan over medium heat. Add the chopped red onion and garlic, sautéing for 2-3 minutes until they begin to soften and release their aroma. Next, add the carrots, followed by the courgette and peppers. Stir regularly and cook for about 5-7 minutes, or until the vegetables begin to soften but still retain a bit of bite.
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Add the Tomatoes and Seasoning
Pour in the canned chopped tomatoes and stir in the tomato purée and oregano. Season with salt and black pepper to taste. Bring the mixture to a gentle simmer, then reduce the heat and let it cook for about 10-15 minutes. This allows the flavors to meld and the sauce to thicken slightly.
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Cook the Pasta
While the sauce is simmering, bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. Drain the pasta, reserving a small cup of the starchy pasta water.
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Combine and Finish
Toss the drained pasta directly into the sauce, adding a splash of the reserved pasta water if needed to loosen the mixture. Mix everything gently but thoroughly, ensuring every piece of pasta is coated in the delicious veg-laden sauce.
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Serve and Garnish
Serve hot, topped with torn fresh basil leaves and a generous sprinkle of grated Parmesan cheese, if using. A drizzle of extra virgin olive oil adds a final touch of richness.
Tips And Tricks
Want to elevate your Five Veg Pasta game? Here are some handy insights and tweaks:
- Roast your vegetables for a smoky, caramelized flavor before adding them to the tomato sauce.
- Don’t overcook the pasta. Al dente texture makes a big difference in how satisfying the dish feels.
- Add a pinch of chili flakes if you like a little heat to counterbalance the sweetness of the vegetables.
- Swap in seasonal vegetables like asparagus, mushrooms, or spinach-this dish is wonderfully adaptable.
- Use wholewheat pasta for an added fiber boost and nutty depth.
- Fresh herbs matter. While oregano is the base, adding a few sprigs of thyme or torn basil right before serving brings a freshness that’s hard to beat.
- Make it ahead. This pasta tastes even better the next day once the flavors have had time to develop.
Mary Berry’s Five Veg Pasta is a masterclass in simplicity and flavor. It’s proof that you don’t need meat, dairy-heavy sauces, or complicated techniques to create a deeply satisfying and soul-warming meal. With just a handful of fresh ingredients and a little time, you’ll have a dish that’s colorful, wholesome, and perfect for feeding both your body and your spirit.
Whether you’re making it for a family dinner, packing it up for lunch the next day, or impressing dinner guests with your ability to make vegetables utterly crave-worthy, this recipe has you covered. It’s a reminder of Mary Berry’s culinary philosophy-good food doesn’t have to be complicated. It just has to be made with love and the best ingredients you can find.
Easy Recipe Variations For Mary Berry’s Five Veg Pasta
Mary Berry’s Five Veg Pasta is a celebration of simplicity and flavor-a medley of fresh vegetables nestled into a hearty, tomato-based sauce, lovingly tossed with perfectly cooked pasta. But the beauty of this dish is how versatile it can be. Whether you’re cooking with pantry staples or catering to picky eaters, there are countless ways to tailor this pasta to your taste.
1. Protein Power-Ups
Want to make it a bit heartier? Adding protein transforms this from a side dish into a complete, satisfying meal:
- Grilled Chicken or Turkey: Sliced thin and added just before serving, this is perfect for a light, lean meal.
- Italian Sausage: For a spicy, savory boost, crumble and sauté it before mixing with the veggies.
- Chickpeas or Cannellini Beans: These are fantastic for vegetarians and bring a creamy, nutty texture.
- Tofu or Tempeh: For plant-based protein, cube and pan-fry them until crispy-this adds a lovely contrast to the soft vegetables.
2. Swap Out The Veggies
Mary’s original recipe is adaptable to what’s in season or in your fridge.
- Try different veg combos like zucchini, aubergine (eggplant), mushrooms, or butternut squash.
- Roast the veg first with olive oil, garlic, and herbs for a deeper, caramelized flavor.
- Go green! Spinach, kale, or Swiss chard stirred in at the end wilts beautifully into the hot pasta.
3. Pasta Possibilities
Though penne or fusilli are great at holding the sauce, don’t feel restricted:
- Whole wheat or legume-based pasta adds fiber and protein.
- Spaghetti or tagliatelle can create a silkier, more elegant presentation.
- Gluten-free varieties are widely available and work perfectly in this dish.
4. Sauce Upgrades
Mary’s tomato-based sauce is divine, but you can spin it your own way:
- Creamy tomato: Add a splash of cream or a spoonful of ricotta for a richer, silkier texture.
- Spicy arrabbiata: Add chili flakes or fresh chopped chilies to give the sauce a fiery kick.
- Herbaceous pesto twist: Stir in a spoonful of basil or sun-dried tomato pesto for a fresh pop.
Storing Leftovers
One of the best parts of Mary Berry’s Five Veg Pasta? It stores like a dream. With a few simple tips, you can make your leftovers just as delightful the next day-or even the day after that.
Refrigerating
- Allow the pasta to cool to room temperature before storing.
- Transfer to an airtight container and refrigerate.
- It will keep well for 3 to 4 days. The flavors often deepen overnight, making it even more delicious!
Reheating Tips
- Microwave: Add a splash of water or broth, cover loosely, and heat in 30-second bursts, stirring in between.
- Stovetop: Gently reheat in a pan over low heat with a splash of water or olive oil to loosen the sauce.
Freezing
- Yes, this pasta freezes beautifully! Let it cool completely and pack into a freezer-safe container.
- It will keep for up to 2 months.
- To reheat, thaw in the fridge overnight and warm gently on the stove or in the microwave.
- For best texture, undercook the pasta slightly if you know you’ll be freezing it-it helps avoid mushiness upon reheating.
What To Eat With Mary Berry’s Five Veg Pasta?
This dish shines on its own, but it pairs wonderfully with a few well-chosen sides to round out the meal.
1. Crusty Bread
You can’t go wrong with a warm slice of bread:
- Garlic bread with a hint of parsley and butter makes a classic combo.
- Ciabatta or sourdough-toasted lightly-offers a chewy, crunchy contrast to the tender pasta.
2. Fresh Salads
A vibrant salad brings freshness and balance:
- Simple mixed greens with balsamic vinaigrette.
- Caprese salad with tomatoes, mozzarella, and basil-echoing the flavors of the pasta.
- Shaved fennel and orange salad adds a bright, citrusy contrast.
3. Savory Sides
Think small plates with big flavors:
- Stuffed mushrooms with breadcrumbs and herbs.
- Antipasti platters with olives, roasted red peppers, and artichoke hearts.
- Grilled or roasted vegetables, like asparagus or bell peppers, for extra color and texture.
4. Wine Pairings
If you’re in the mood for a glass of wine:
- Chianti or Barbera: Their acidity pairs well with tomato-based dishes.
- Pinot Grigio: A crisp white that balances the richness of the sauce and cheese.
- Sparkling water with lemon or an iced herbal tea are great non-alcoholic companions.
Conclusion
Mary Berry’s Five Veg Pasta isn’t just a recipe-it’s a canvas for creativity. With a rainbow of vegetables, a luscious tomato sauce, and endless ways to tweak it to your liking, it’s the kind of dish that can grow with your cooking style. From weeknight dinners to cozy Sunday suppers, it delivers comfort and nourishment in every forkful. Whether you’re loading it with protein, switching up the veg, or serving it alongside crusty bread and a fresh salad, this pasta promises joy in every bite.
So go ahead-make it yours, make it often, and maybe even make extra. After all, the leftovers are almost as good as the first plate.
FAQs
What Vegetables Are Used In Mary Berry’s Five Veg Pasta Recipe?
Mary Berry’s Five Veg Pasta recipe features a colorful mix of vegetables, including bell peppers, zucchini, cherry tomatoes, mushrooms, and spinach. These vegetables not only add vibrant color to the dish but also provide a range of textures and flavors that make the pasta both nutritious and delicious.
Can I Make Mary Berry’s Five Veg Pasta Vegetarian Or Vegan?
Yes, Mary Berry’s Five Veg Pasta recipe is naturally vegetarian as it doesn’t contain any meat. To make it vegan, simply substitute any cheese or dairy products with plant-based alternatives. For example, swap regular cheese with a dairy-free cheese or nutritional yeast to achieve a cheesy flavor without the dairy.
How Can I Adjust Mary Berry’s Five Veg Pasta Recipe To Make It Spicier?
To add some heat to Mary Berry’s Five Veg Pasta, you can introduce ingredients like red chili flakes, fresh chopped chili peppers, or a dash of hot sauce. You can also use spicy Italian sausage or add a teaspoon of smoked paprika for an extra layer of heat without overwhelming the dish.
