A quick weeknight pasta sauce where almond milk stands in for cream, bringing subtle sweetness and body to bright tomato. The shelf is bare of proteins and vegetables, so this is a pantry dinner built on what you stock and what the almondmilk can do.

Serves 2. 20 minutes, 15 at the stove.

About 550 calories a serving, 17 g protein, 95 g carbohydrate, 11 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and add 8 ounces pasta; cook until just tender, about nine minutes, while you make the sauce.9 min
2. Mince 2 cloves garlic and warm 2 tablespoons olive oil in a medium pan over medium heat; when the oil shimmers, add the garlic and cook until fragrant, about 30 seconds.
3. Pour in one 14-ounce can crushed tomatoes and stir; simmer for three minutes until the raw tomato taste fades, stirring occasionally.3 min
4. Reduce the heat to low and stir in 1 cup almondmilk and 1 tablespoon butter; warm through for two minutes without boiling, season with salt and pepper to taste.2 min
5. Drain the pasta and toss it into the sauce, turning gently until every strand is coated; serve at once in two bowls.

Note Swap the canned tomatoes for tomato sauce if that is what you have, adding half a cup of water. Leftovers keep for three days in the refrigerator; thin with water or almondmilk when reheating. Serve with bread to soak the sauce, or top with cheese if you have it.