Soy milk stands in for heavy cream here, lending body and richness to a quick tomato sauce. This shelf holds just one thing, so we build on pantry staples to make a weeknight dinner that comes together faster than you'd expect.

Serves 2. 25 minutes, 12 at the stove.

About 680 calories a serving, 31 g protein, 85 g carbohydrate, 24 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and add 6 ounces pasta. Stir to separate and cook until two minutes before the package says it's done, then drain and set aside.12 min
2. While pasta cooks, mince 3 garlic cloves and warm 2 tablespoons oil in a large skillet over medium heat. When the oil shimmers, add the garlic and cook until fragrant, about 1 minute.
3. Pour in one 14.5-ounce can of whole tomatoes, crushing them with the back of a spoon as they hit the pan. Simmer for 8 minutes, stirring now and then, while the pasta finishes.8 min
4. Pour 1 cup soy milk into the tomato sauce and stir to combine. Bring to a simmer and cook for 2 minutes to meld the flavors, then taste and season with salt and pepper.2 min
5. Add the drained pasta to the sauce and toss to coat. Tear in a handful of fresh basil leaves, stir once, and divide between two bowls.

Note Swap the soy milk for any unsweetened plant-based milk you have on hand. Leftovers keep refrigerated for three days and reheat gently with a splash of water. Serve with crusty bread to soak up the sauce.