Creamy Tomato Basil Pasta with Almond Milk

Ingredients

• 200 g penne pasta
• 1 cup canned diced tomatoes
• 1/4 cup fresh basil leaves
• 3/4 cup unsweetened almond milk
• 1 tbsp olive oil
• 1 garlic clove
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. 1

   Bring a pot of salted water to a boil, add the penne and cook al dente according to package instructions (about 10‑11 minutes); drain, reserving 1/4 cup pasta water.

2. 2

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

3. 3

   Add the canned tomatoes and simmer for 3 minutes, then stir in the almond milk, fresh basil, salt, and pepper; cook 4‑5 minutes, adding reserved pasta water as needed to achieve a silky sauce.

4. 4

   Toss the cooked penne into the sauce, coat evenly, and serve immediately.