Photo of Parsnip & pasta cheesy bake by WW

Parsnip & pasta cheesy bake

Points® value
Total Time
35 min
20 min
15 min
The combination of sweet and warming earthy flavours makes this bake a really comforting meal


Calorie controlled cooking spray

4 spray(s)

Parsnip, raw

200 g, peeled and chopped

Skimmed Milk

375 ml


2 teaspoon(s), level

Ground Cumin

1 teaspoon(s), level

Chicken stock cube(s)

1 cube(s), 80ml stock

Wholegrain Mustard

1 tablespoon(s), level


2 medium, finely chopped

Wholewheat Pasta, dry

240 g, penne

Breadcrumbs, dried

40 g

Half fat Cheddar cheese

60 g, grated

Vegetarian parmesan style hard cheese

20 g, grated

Parsley, fresh

20 g, chopped

Salad leaves

200 g


  1. Lightly spray a two litre capacity 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 a 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 saucepan 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 grill to medium.
  5. Combine the breadcrumbs, both cheeses and parsley in a small bowl. Sprinkle over the pasta mixture. Grill for 5 minutes or until golden. Serve with the salad leaves.