Creamy Tomato and Pesto Pasta

1.Cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.

2.While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat.

3.Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

4.Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.

5.Pour in the tomato sauce and bring the mixture to a gentle simmer.

6.Stir in the pesto until fully incorporated into the tomato sauce base.

7.Reduce the heat to low and slowly whisk in the milk (or oat milk) until the sauce is smooth and creamy. Allow it to heat through for 2-3 minutes, but do not boil.

8.Season the sauce generously with salt and pepper to taste.

9.Add the drained pasta and the halved cherry tomatoes to the skillet with the sauce. Toss everything gently to coat evenly.

10.If the sauce seems too thick, add the reserved pasta water, one splash at a time, until the desired consistency is reached.

11.Serve immediately, garnished with fresh chopped basil leaves.