Vegan Smokin’ Fettuccine Alfredo with Roasted Tomatoes

I’ve been wanting to share this recipe for a couple months and with the craziness last month I didn’t get around to it but what better time than Meatless Monday to share this Vegan Smokin’ Fettuccine Alfredo with Roasted Tomatoes! So much flavor in this filling pasta and it’s dairy free and vegan, well the sauce is as well as gluten free, it will just depend on the noodles used. We made homemade pasta which was vegan for this one but not gluten free using semolina flour.

When I got my hands on Miyoko’s Smoked VeganMozz of course the first thing I wanted to make was pizza because the regular VeganMozz is a staple and a game changer for me when it comes to homemade pizza night. I wanted to do something a little different though, but yes I did make some pizzas to and one will be posting soon. My husband has been making fresh homemade pasta since the beginning of the year and homemade fettuccine has been a family favorite for years. Usually using a standard heavy cream, butter, Parmesan cheese, with a pinch of nutmeg. Of course that’s not diary free and doesn’t sit well for the whole family so I’ve played around with many recipes over the years. While this isn’t going to be a complete substitute for the real thing the addition of a hint of smokey flavor and roasted tomatoes makes it it’s own thing and not a comparison or sub for the real thing that people often look for or happens in your head subconsciously.

Perfect for a relaxing nice dinner at home or carb loading before a weekend of soccer games. When I first married by husband over 15 years ago we use to have pasta a few times a week. After being (incorrectly) diagnosed with Celiac things changed. After that was changed we have had the occasional pasta night, more than occasional when he’s marathon training. Since we started making fresh homemade pasta it’s become an enjoyable weekend meal we try to fit in a couple times a month when we can like our homemade pizza nights. It’s like our homemade sourdough, although we make that at least once a week, where it’s a process that we enjoy each step and making it from scratch and find it fun and oddly even relaxing.

It is Meatless Monday so don’t forget to link up with my co-host Deborah and me and share a meatless meal you’re loving right now. If you don’t have a recipe to share I hope one of the ones below inspires you.

I’m also testing out a new recipe plug-in below making it easier for people to print and save recipes. I’d love to hear what you think of it.

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Smokin' Fettuccine with Roasted Tomatoes

Homemade Fettuccine Alfredo with a creamy dairy free (vegan) cheese sauce with a hint of smokey flavor topped with roasted tomatoes.

Course

Dinner

Servings

Ingredients

• 1 lb homemade or store bought fettuccine noodles
• 4 TBSP vegan butter (Miyoko's Cultured Vegan Butter)
• 4 oz Miyoko's Smokin' Fresh VeganMozz, shredded I find it easier to shred when frozen, can be shredded fresh and doesn't need to be pretty it just melted easier when shredded.
• 11 oz canned/boxed coconut milk (So Delicious Light Culinary Coconut Milk)
• 2-3 cups small tomatoes (tomato bites)
• 1-2 TBSP extra virgin olive oil
• sea salt and pepper, to taste

Course Dinner Servings Ingredients 1 lb homemade or store bought fettuccine noodles 4 TBSP vegan butter (Miyoko's Cultured Vegan Butter) 4 oz Miyoko's Smokin' Fresh VeganMozz, shredded I find it easier to shred when frozen, can be shredded fresh and doesn't need to be pretty it just melted easier when shredded. 11 oz canned/boxed coconut milk (So Delicious Light Culinary Coconut Milk) 2-3 cups small tomatoes (tomato bites) 1-2 TBSP extra virgin olive oil sea salt and pepper, to taste

Instructions

1. Preheat oven to 400F. Bring a large pot of water, generously salted, to a boil.
2. Toss tomatoes with a drizzle of extra virgin olive oil and sprinkle with a little sea salt and pepper. Spread on a rimmed baking sheet for 20 minutes.
3. Shake coconut milk before opening and measuring. While the tomatoes are in the oven in a medium saucepan bring butter and coconut milk to a boil, stirring occasionally. When mixture comes to a boil whisk in cheese and remove from heat, continuing to whisk until smooth. Season with salt and pepper to taste, I find that with this cheese I need more than just a pinch of salt for us.
4. Drop noodles so they are done just after tomatoes are pulled from the oven, time will depend on if you are using fresh or dried pasta.
5. Drain noodles, reserving a cup of the starchy cooking water. Add alfredo cheese sauce to the noodles and toss gently to coat. Add a little starchy cooking water as needed. Serve topping with the roasted tomatoes. Enjoy!

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