Photo of Parsnip & pasta cheesy bake by WW

Parsnip & pasta cheesy bake

Points® value
Total Time
35 min
20 min
15 min


Cooking spray

4 spray(s)

Uncooked parsnip

200 gm, peeled and chopped

Fat-free skim milk

1 cup(s)

Whole-grain yellow corn flour

2 tsp(s)

Ground cumin

1 tsp(s)

Chicken bouillon cube

1 item(s)

Whole-grain mustard

1 tbsp(s)


2 medium, finely chopped

Uncooked whole wheat penne

8½ oz

Dried plain breadcrumbs

40 gm

Reduced-fat cheddar cheese

60 gm, grated

Grated Parmesan cheese

20 gm

Fresh parsley

20 gm, chopped

Mixed greens

200 gm, for serving


  1. Lightly spray a 2 L ovenproof dish with cooking spray.
  2. Place the parsnips and milk in a medium saucepan. Bring to a simmer over a medium heat, then simmer, uncovered, for 10 minutes or until the parsnips are tender. Using an immersion blender (stick blender), process the mixture until smooth.
  3. Combine the cornflour, cumin and stock in a small bowl. Add the cornflour mixture to the parsnip mixture. Return to the boil, stirring constantly, for 1 minute or until the mixture thickens. Remove from the heat. Stir in the mustard and shallots.
  4. Meanwhile, cook the pasta in a large pot of boiling salted water, following packet instructions or until just tender. Drain. Return to the pan. Add the parsnip mixture to the pasta and stir to combine. Transfer to the prepared dish. Preheat the oven to 350°F.
  5. Combine the breadcrumbs, both cheeses and parsley in a small bowl. Sprinkle over the pasta mixture. Broil for 5 minutes or until golden. Serve with the salad leaves.