Vegan Nacho Cheese Pasta | Gluten-Free
Vegan nacho cheese pasta is gluten-free pasta tossed in a warm, savory dairy-free “cheeze” sauce, then finished with chili flakes, fresh scallions and a few crumbled tortilla chips. It comes together in the time it takes to boil pasta, which makes it one of the easiest comfort meals you can pull off on a busy weeknight. Think of it as a plant-based take on mac and cheese, with a cheesy nacho twist and a little crunch on top.
I made this vegan nacho cheese sauce a few weeks ago and I absolutely loved it. Because I made way too much “cheeze” sauce for tortilla chips, I decided to use some for pasta, and I am so glad I did. It turned out so good that I now make the sauce on purpose just to have this pasta. I am sure you’ll love it as much as I did.
What goes into this dish
The whole recipe rests on five simple things. The star is the homemade vegan nacho cheese sauce, and you only need about 150 g here, so make half the quantities from that recipe. For the pasta I used gluten-free fusilli by Schar, because the spirals catch and hold the sauce in every twist, but any short gluten-free shape works. Chili flakes bring a gentle warmth, fresh chopped scallions add a bright, oniony lift against the rich sauce, and crumbled tortilla chips on top are optional but give you that real nacho crunch.
How to get it right
This is a boil-and-blend kind of recipe, so timing is the only thing to watch. Cook the pasta according to the package instructions and aim for al dente, since gluten-free pasta can turn soft fast if you walk away from it. Make the nacho sauce while the pasta boils so both are ready at the same moment, then combine them while everything is still hot, which is when the sauce coats the pasta best and stays creamy. If the sauce thickens up as it sits, loosen it with a splash of the starchy pasta water until it pours easily again. Scatter the scallions and tortilla chips right before serving so the chips stay crisp.
What to serve it with
This pasta is rich and filling, so I like to pair it with something fresh and light on the side. A bright bowl of vegan red lentil soup to start works beautifully, or a crisp a la russe Olivier salad on the side to cut through the creamy sauce. If you want to lean further into the cozy comfort-food theme, a slice of stuffed bread with herbs rounds out the table nicely.
Storing and making it ahead
Leftovers keep well in an airtight container in the fridge for up to three days. The sauce firms up when chilled, so reheat gently on the stove or in the microwave with a small splash of water or plant milk, stirring until it turns creamy again. I would hold off on the tortilla chips until you are ready to eat, since they go soft once they sit in the sauce. If you want to get ahead, the vegan nacho cheese sauce can be made a day or two in advance and stored separately, then all you have to do is boil fresh pasta and combine. If you like this kind of cozy meal, my vegan lasagna with mushrooms is another comforting one to try.
If you make this nacho cheese pasta, I would love to know how it turned out, so please rate the recipe and leave a comment below. Tell me whether you went all in on the tortilla chip crunch or kept it simple, and any little tweaks you tried.
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Vegan Nacho Cheese Pasta | Gluten-Free
Ingredients
- 150 g homemade vegan nacho sauce See my recipe here– use half the quantities!
- 250 g gluten-free pasta I used fusilli by Schar
- ½ tsp chili flakes
- 2 scallions chopped
- tortilla chips crumbled (optional)
Instructions
- Boil pasta according to the instructions on the package.
- Meanwhile, make the homemade vegan nacho sauce. Here is the recipe.
- When ready, combine pasta with vegan nacho sauce.
- Add chopped scallions and crumbled tortilla chips on top.
- It’s heavenly good! 🙂
Frequently Asked Questions
Yes. The cheesy flavor comes entirely from a homemade vegan nacho cheese sauce, with no milk, butter or cheese involved. The dish is fully plant-based and, with gluten-free pasta, also gluten-free.
I used gluten-free fusilli by Schar because the spirals hold the sauce well, but any short gluten-free shape works, such as penne or shells. If you do not need it gluten-free, any pasta you like will do just fine.
Make the homemade vegan nacho cheese sauce from the linked recipe, but use half the quantities, which gives you the roughly 150 g you need here. It is a boil-and-blend sauce, so it comes together quickly while your pasta cooks.
You can make the nacho cheese sauce a day or two in advance and store it separately in the fridge, then just boil fresh pasta and combine when you want to eat. I would hold off adding the tortilla chips until serving so they stay crisp.
Keep leftovers in an airtight container in the fridge for up to three days. The sauce firms up when chilled, so reheat gently on the stove or in the microwave with a small splash of water or plant milk, stirring until it turns creamy again.
Easily. Add more chili flakes or a pinch of cayenne for extra heat, or leave them out altogether for a mild, kid-friendly version. The scallions and optional tortilla chips give plenty of flavor on their own.
Perfect use for your nacho cheese recipe which I love to the moon and back!! Excellent recipes you have here, Ruxandra. YOu’re so talented!
Thank you! So happy you liked the recipe! 😀