This creamy, dreamy spaghetti relies on non-dairy milk and a combination of diced tomatoes and tomato paste. We recommend making extra sauce to freeze for later. Your future self will thank you!
- 5 ounces gluten free spaghetti, cooked according to package directions
- 2 cloves garlic, minced
- 1/ 2 (14 ounce) can chopped tomatoes
- 3 tablespoons tomato paste
- 1/ 4 cup almond milk, or other non-dairy milk
- 1 teaspoon paprika
- 1/ 2 teaspoon cumin
- Sea salt, to taste
- Black pepper, to taste
Add the garlic to a nonstick frying pan and cook for 2-3 minutes, until softened. Then add the chopped tomatoes, tomato paste, milk, paprika and cumin. Stir for 4-5 minutes, then drain the spaghetti and toss with the sauce.
Season to taste with salt and pepper.