Parsnip & pasta cheesy bake
10
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Cooking spray
4 spray(s)
Uncooked parsnip
200 gm, peeled and chopped
Fat-free skim milk
1⅝ 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)
Shallots
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
Instructions
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.
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