Parsnip & pasta cheesy bake
10
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
The combination of sweet and warming earthy flavours makes this bake a really comforting meal
Ingredients
Calorie controlled cooking spray
4 spray(s)
Parsnip, raw
200 g, peeled and chopped
Skimmed Milk
375 ml
Cornflour
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
Shallots
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
Instructions
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.
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