Creamy Tomato Basil Pasta

• 12 oz (340g) pasta (spaghetti or penne)
• 2 cups cherry tomatoes, halved
• 1 cup fresh basil leaves
• 1/2 cup grated Parmesan cheese (omit for dairy-free)
• 1 can (14 oz) crushed tomatoes
• 1/2 cup unsweetened almond milk (or any milk for creaminess)
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tablespoons pine nuts (optional, for garnish)

Steps

1. 1 Cook pasta according to package instructions; reserve 1/2 cup pasta water before draining.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
3. 3 Add cherry tomatoes and crushed tomatoes, cooking for 5 minutes until tomatoes start to break down.
4. 4 Stir in almond milk, Parmesan (if using), sugar, and red pepper flakes. Let simmer until slightly thickened.
5. 5 Add fresh basil leaves and cooked pasta to the skillet. Toss to coat, adding reserved pasta water as needed for consistency.
6. 6 Season with salt and pepper to taste. Garnish with pine nuts if desired.
7. 7 Serve hot and enjoy!

Nutrition

Tips

• For extra flavor, toast the pine nuts in a dry pan before serving.
• Add a splash of balsamic vinegar for a touch of tanginess.
• Use gluten-free pasta for a gluten-free option.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or milk to restore creaminess.

Serving Suggestions

• Pair with a side of garlic bread for a hearty meal.
• A crisp Caesar salad makes a refreshing accompaniment.
• Finish with a sprinkle of nutritional yeast for added nuttiness.

FAQ