I developed this recipe when I grew a glut of parsnips some years ago and tried it again when take part in the Tesco Orchard Campaign for Tesco Finest Pasta. Eveyone enjoyed it.
Place the parsnips in a saucepan of water along with 2 crushed cloves of garlic and a good handful of fresh chopped flat parsley. Cook the parsnips until tender (about 15 minutes), drain and reserve the liquid.
Measure out 250gTesco Finest Conchigliani Rigati Pasta) and cook until just tender ( about 10 -12 minutes)
Whilst the pasta and parsnips are cooling, make a basic white sauce and flavour with cheese (reserving some to top the dish).
Layer pasta, cheese sauce, and parsnips in a dish. Ideally finish with a top layer of pasta smothered in cheese sauce and with the extra cheese sprinkled on top.
Bake in a hot oven (200c) for 20 to 25 minutes or until the pasta bake is golden and bubbling on top.
Serve and enjoy!
I used Tesco Finest Conchigliani Rigati Pasta but any can be substituted)
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.