Description
The creamiest mac and cheese with rich sun-dried tomatoes, spinach and extra cheese.
Ingredients
Scale
- 3 tablespoons salted butter
- 1 large shallot, sliced thinly
- 1–2 garlic cloves, minced
- salt and pepper, to taste
- 1/2 teaspoon dried thyme
- 3/4 cup sun-dried tomatoes in oil, sliced
- 1 teaspoon gluten free flour blend
- 1 cup coconut milk (or milk of your choice)
- 1 cup freshly grated Parmesan cheese + more for garnish
- 2 heaping cups fresh spinach
- 1 lb. gluten free pasta
- 3/4 cup – 1 cup pasta cooking liquid (reserve right before you drain the pasta)
Instructions
- Bring a large pot of heavily salted water to a boil.
- Meanwhile, begin to make the sauce by melting the butter and shallots together in a medium saucepan (large enough to mix the pasta + sauce together at the end) over medium/low heat. Sauté for 2-3 minutes.
- Turn the heat to low. Add in the garlic, a pinch of each salt and pepper. Cook for 1 minutes. Add in the dried thyme and sun-dried tomatoes (and any oil in the measuring cup). Cook for another minute.
- Sprinkle in the flour and mix around to combine and cook for 1 minute. Pour in the milk and whisk to combine. When it begins to thicken, turn the heat off. Add in the grated Parmesan cheese and let sit.
- Once the water begins to boil, add in the pasta. Cook according to package directions. Remove 1 cup of cooking liquid and set aside. Drain the pasta.
- Pour the cooking liquid into the sauce pan, along with the spinach. Mix to combine. The sauce should be thick but creamy and saucy.
- Pour the pasta into the sauce pan and mix to combine. Garnish with more Parmesan cheese.
- Prep Time: 5
- Cook Time: 25
- Category: pasta
- Method: stove-top
- Cuisine: dinner