Creamy Oat Milk Tomato Basil Pasta

Ingredients

• 200 g dry pasta (penne or fusilli)
• 1 cup canned diced tomatoes
• 1/2 cup oat milk
• 1/4 cup fresh basil leaves
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil, add the pasta, and cook according to package directions (about 10‑12 minutes) until al dente; drain, reserving 1/4 cup pasta water.

2. 2

   While the pasta cooks, heat olive oil in a skillet over medium heat, add the minced garlic and sauté for 30 seconds until fragrant.

3. 3

   Stir in the canned diced tomatoes, oat milk, salt, and pepper; simmer for 4‑5 minutes, adding reserved pasta water as needed to reach a smooth, creamy consistency.

4. 4

   Tear the fresh basil leaves and fold them into the sauce just before turning off the heat.

5. 5

   Toss the cooked pasta with the tomato‑basil sauce until evenly coated; serve immediately.