Creamy Oat Milk and Spinach Pasta

1.Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving a cup of pasta water.

2.In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

3.Add the diced bell pepper to the skillet and cook for 3-4 minutes until softened.

4.Stir in the fresh spinach and cook until wilted, about 2 minutes.

5.Add the sweet corn and halved cherry tomatoes to the skillet, cooking for an additional 2-3 minutes until heated through.

6.In a bowl, combine the cottage cheese, oat milk, and Greek yogurt. Mix until smooth and creamy. Season with salt and pepper to taste.

7.Pour the creamy mixture into the skillet with the vegetables, stirring to combine. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

8.Add the cooked pasta to the skillet, tossing everything together until the pasta is well coated with the creamy sauce.

9.Serve immediately, garnished with fresh basil leaves.