Photo of Grace's cheeseboard pasta by WW

Grace's cheeseboard pasta

PersonalPoints™ per serving
Total Time
0 min
Try this delicious cheeseboard and chutney inspired recipe by WW member Grace


Calorie controlled cooking spray

4 spray(s)

Red onion(s)

4 small, sliced

Light Brown Sugar

1 teaspoons

Balsamic vinegar

2 teaspoons


½ zest(s) of 1

Thyme, Fresh

1 teaspoons

Breadcrumbs, dried

20 g, panko

Walnut Halves

20 g, roughly chopped

White pasta, dry

100 g, Pappardelle

Dolcelatte Cheese

50 g, broken into small chunks


  1. Mist a medium nonstick pan with cooking spray and set the heat to medium-high. Stir-fry the onion for 5 minutes, until softened. Season to taste. Reduce the heat to medium-low, add the brown sugar and balsamic vinegar and cook for a further 15 minutes until the onions are soft, set aside.
  2. Meanwhile, add the lemon zest and thyme to the breadcrumbs and toast for a couple of minutes in a small nonstick pan until lightly golden. Season well and set aside.
  3. Lightly toast the chopped walnuts in the same frying pan, then set aside.
  4. Cook the pasta to pack instructions. Drain, reserving a cup of the pasta water.
  5. Toss the pasta with most of the cheese and a little splash of reserved pasta cooking water and gently mix over a very low heat until the cheese has melted and a creamy sauce is coating the pasta.
  6. Add the caramelised onions to the cheesy pasta, mix and divide between two plates. Top with the toasted walnuts, reserved cheese and breadcrumbs.


Replace the Pappardelle with WW Yellow Lentil Spaghetti, if you like.