Lucy M. Look, if you’re tired of pasta dishes that taste like cardboard and feel like a chore to make, Mary Berry’s penne recipe might just be your answer. We’re talking creamy Stilton cheese, earthy mushrooms, and fresh spinach all coming together in what sounds like it should be complicated but honestly isn’t. But here’s the thing: there’s a technique that’ll make your sauce actually silky instead of…well, let’s just say not silky. Want to know what it is?
Why You’ll Love this Mary Berry Penne Pasta
If you’re craving something that tastes like it took hours but actually comes together in about 20 minutes, this penne pasta is your answer. I’d describe it as elegantly simple yet impossibly creamy, with those earthy mushrooms and tangy blue cheese doing the real heavy lifting.
The spinach sneaks in nutrition without being preachy about it. What I appreciate most is how versatile it feels—rich enough for company, but straightforward enough that I won’t stress making it on a Tuesday night. The lemon juice brightens everything, preventing that heavy, sluggish feeling some cream sauces deliver.
Plus, you’re working with ingredients that won’t require a treasure hunt through specialty stores. It’s comfort food that doesn’t demand hours of labor.
Loving Mary Berry’s approach to penne? Her Beef Stroganoff shows she’s equally brilliant with classic European dishes. Both recipes deliver that signature Mary Berry reliability with restaurant-quality results every time.
What Ingredients are in Mary Berry Penne Pasta?
This Mary Berry penne pasta recipe brings together a carefully curated selection of ingredients that create a luxurious, restaurant-quality dish in minimal time. Each component serves a specific purpose—from the butter and cream that form the silky sauce base, to the mushrooms and blue cheese that provide depth and complexity. The fresh spinach adds nutritional value while the lemon juice acts as an essential balancing element, cutting through the richness and preventing the dish from feeling heavy.
Ingredients:
- 1 lb (500 g) penne pasta
- Salt and black pepper to taste
- 3 tbsp butter
- 2 large garlic cloves, crushed
- 8 oz (250 g) cremini mushrooms, sliced
- 1¼ cups heavy cream
- 1 large egg, lightly beaten (optional)
- 3 oz (90 g) spinach leaves, coarsely shredded
- 3 oz (90 g) blue Stilton cheese, coarsely grated
- Juice of ½ lemon
- A pinch of grated nutmeg
When selecting ingredients, quality matters considerably in a recipe this simple. Choose fresh cremini mushrooms free of blemishes, and opt for authentic British blue Stilton cheese rather than generic blue cheese for the intended flavor profile. If you’re omitting the egg, the sauce will still achieve creaminess through the heavy cream and butter emulsion. Conversely, including the egg creates an even richer, custard-like consistency. Fresh spinach works best, though frozen spinach (thawed and squeezed dry) serves as an acceptable alternative in a pinch.
How to Make this Mary Berry Penne Pasta
- Bring a large pot of salted water to a rolling boil and add the pasta. Cook for 8–10 minutes, stirring occasionally, until the pasta is just tender with a slight bite to it.
- While the pasta is cooking, melt the butter in a large pan over medium heat. Add the garlic and cook, stirring constantly, for about 1 minute until it becomes fragrant but doesn’t brown. Toss in the mushrooms and continue cooking, stirring occasionally, for 2 minutes until they start to soften and release their juices. Pour in the cream and increase the heat to bring it to a boil. Let it bubble for 2–3 minutes, stirring from time to time, until the sauce reduces slightly and reaches a thick, coating consistency.
- Once the pasta is cooked, drain it well in a colander and immediately add it to the pan with the mushroom and cream sauce. If using the egg, add it now and stir everything together vigorously to combine, allowing the residual heat to warm the mixture through. Fold in the spinach, crumbled Stilton cheese, a squeeze of lemon juice, a pinch of nutmeg, and pepper to taste. Toss everything together thoroughly until the pasta is evenly coated with the creamy, cheese-laden sauce and the spinach has wilted into the dish. Transfer to warmed plates and serve immediately while hot and luscious.
Mary Berry Penne Pasta
Ingredients
Method
- Bring a large pot of salted water to a rolling boil and add the pasta. Cook for 8–10 minutes, stirring occasionally, until the pasta is just tender with a slight bite to it.
- While the pasta is cooking, melt the butter in a large pan over medium heat. Add the garlic and cook, stirring constantly, for about 1 minute until it becomes fragrant but doesn’t brown. Toss in the mushrooms and continue cooking, stirring occasionally, for 2 minutes until they start to soften and release their juices. Pour in the cream and increase the heat to bring it to a boil. Let it bubble for 2–3 minutes, stirring from time to time, until the sauce reduces slightly and reaches a thick, coating consistency.
- Once the pasta is cooked, drain it well in a colander and immediately add it to the pan with the mushroom and cream sauce. If using the egg, add it now and stir everything together vigorously to combine, allowing the residual heat to warm the mixture through. Fold in the spinach, crumbled Stilton cheese, a squeeze of lemon juice, a pinch of nutmeg, and pepper to taste. Toss everything together thoroughly until the pasta is evenly coated with the creamy, cheese-laden sauce and the spinach has wilted into the dish. Transfer to warmed plates and serve immediately while hot and luscious.
Notes
Storage and Reheat
Storage Store leftover Mary Berry penne pasta in an airtight container in the refrigerator for up to 2 days. The creamy sauce will thicken as it cools, which is normal. Keep the dish intact rather than separating components, as this helps retain moisture and flavor. Do not freeze this pasta dish, as the cream sauce separates when thawed and the texture becomes unpleasant. Reheating Gently reheat Mary Berry penne pasta in a saucepan over low to medium heat, stirring occasionally and adding a splash of milk or cream if the sauce has thickened too much. Heat for 3-5 minutes until warmed through, being careful not to overheat the delicate sauce. Alternatively, reheat individual portions in the microwave on medium power for 1-2 minutes, though stovetop reheating produces better results. Add a squeeze of fresh lemon juice before serving to brighten flavors and restore vibrancy to this rich, creamy dish.Storage and Reheat
Storage
Store leftover Mary Berry penne pasta in an airtight container in the refrigerator for up to 2 days. The creamy sauce will thicken as it cools, which is normal. Keep the dish intact rather than separating components, as this helps retain moisture and flavor. Do not freeze this pasta dish, as the cream sauce separates when thawed and the texture becomes unpleasant.
Reheating
Gently reheat Mary Berry penne pasta in a saucepan over low to medium heat, stirring occasionally and adding a splash of milk or cream if the sauce has thickened too much. Heat for 3-5 minutes until warmed through, being careful not to overheat the delicate sauce. Alternatively, reheat individual portions in the microwave on medium power for 1-2 minutes, though stovetop reheating produces better results. Add a squeeze of fresh lemon juice before serving to brighten flavors and restore vibrancy to this rich, creamy dish.
Mary Berry Penne Pasta Substitutions and Variations
Now that you’ve got the basic recipe down, you can totally customize this dish to match what you’ve got in your kitchen or what you’re craving that particular evening. Don’t love blue Stilton? Swap it for parmesan or goat cheese instead.
Cremini mushrooms not your thing? I’d reach for shiitake or button mushrooms without hesitation. You could even skip mushrooms altogether and toss in sun-dried tomatoes or roasted red peppers for something different. If spinach isn’t calling your name, try arugula or kale—just wilt it down first.
Not into cream-based sauces? Replace the heavy cream with cream cheese or mascarpone for a tangier twist. The beauty here is flexibility, so honestly, make this recipe work for your taste buds.
What to Serve with Mary Berry Penne Pasta
Pairing is where the magic happens, because let’s face it, serving a rich, creamy pasta dish solo feels a bit incomplete. I’d go with a crisp green salad—something with peppery arugula and a sharp vinaigrette to cut through all that cream and cheese.
The acidity balances things beautifully. A crusty bread is basically mandatory for soaking up any sauce lingering on your plate, because who wouldn’t want that. For drinks, I’d suggest a dry white wine like Pinot Grigio or Sauvignon Blanc.
The brightness complements the earthy mushrooms and nutty Stilton perfectly. If you’re feeling fancy, roasted vegetables work too—asparagus or Brussels sprouts add texture and prevent the meal from feeling too heavy. Keep sides simple, though. This pasta’s already doing the heavy lifting flavor-wise.
Final Thoughts
When you’re standing in your kitchen with a pot of creamy penne that smells like an Italian dream, you’ll realize why this recipe’s stuck around for so long—it’s just comfort in a bowl. The beauty here is how Mary Berry transforms simple ingredients into something genuinely special. You’re not wrestling with complicated techniques or obscure ingredients you can’t pronounce. Instead, you’re working with butter, mushrooms, cream, and cheese—the kind of stuff most home cooks already have hanging around. That’s the magic. Whether you’re feeding yourself on a Tuesday night or impressing guests, this penne delivers. It’s elegant enough for company but straightforward enough that you won’t stress yourself out making it. That’s what makes it truly brilliant.
