A light cream sauce made without cream, built on almond milk that dissolves into silken richness with tomatoes and garlic. The shelf gives you one good ingredient and a weeknight shortcut: make it with canned tomatoes and dried pasta, and dinner is done in twenty minutes.

Serves 2. 25 minutes, 12 at the stove.

About 530 calories a serving, 14 g protein, 79 g carbohydrate, 18 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and add 6 oz pasta, stirring to separate. Set a timer for one minute less than the package directs.
2. While the pasta cooks, slice 1/2 medium onion thin and mince 3 garlic cloves. Heat 2 tablespoons oil in a large skillet over medium-high heat, then add the onion and a pinch of salt. Cook, stirring, until softened, about three minutes.3 min
3. Add the garlic and cook until fragrant, about 30 seconds. Pour in the crushed tomatoes with their juice and stir to combine.
4. Reduce heat to medium and add 1 cup almondmilk, stirring gently to blend. Simmer until the pasta is done, about six minutes, then taste and season with salt and pepper.6 min
5. Drain the pasta and add it to the sauce, folding to coat. Tear in a small handful of fresh basil leaves and serve right away.

Note Swap basil for oregano or parsley if you have them. Leftovers keep two days covered in the cold; reheat gently with a splash of water. Serve with a simple green salad or crusty bread to soak up the sauce.