Creamy Gluten-Free Garlic Toasted Onion Fettuccine with Tomato Confit and Fresh Goat Cheese

Serving Size: 2-3
Prep Time:  10 Minutes
Cook Time: 35 Minutes
Total Time:  45 Minutes


8-9 oz. Pappardelle's Gluten-Free Garlic Toasted Onion Fettuccine
1 cup extra-virgin olive oil
3 plum tomatoes, quartered & seeded
2 thyme sprigs
1 bay leaf
2 cloves garlic, minced
2 Tbsp. unsalted butter
1 small onion, coarsely chopped
Kosher salt, to taste
3-1/2 cups low-sodium vegetable broth
4 oz. soft, fresh goat cheese
1/2 cup grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper, to taste
2 Tbsp. chives, chopped
2 Tbsp. basil leaves, finely shredded


  1. In a medium saucepan, melt the butter over medium heat. Add onion and salt & pepper, to taste, and cook, stirring frequently, until softened, about 5 minutes.
  2. Turn the heat to low and add olive oil, tomatoes, thyme, bay leaf, and garlic. Bring to a low simmer and cook until the tomatoes are very tender, about 30 minutes. Discard thyme and bay leaf. Using a slotted spoon, transfer the tomatoes to a work surface and coarsely chop them. 
  3. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 6-8 minutes. Drain and rinse under cool water and set aside.
  4. Add 1 cup of veggie broth to tomato mixture and cook over medium heat, stirring consistently, for about 5 minutes.
  5. Stir tomato sauce into the pasta. Remove heat and add goat cheese and Parmigiano-Reggiano and stir until melted. Season with salt and pepper, to taste.
  6. Divide pasta into serving dishes and top with chives, fresh basil and Parmgiano-Reggiano cheese. Serve and enjoy!