"Semi-Alfredo" Pasta Caprese

I have been eating pasta caprese for years now. I have also always loved Alfredo sauce, although it does not love me in return (lactose intolerant). Having been turned on to almond milk, and loving the way it cooks pasta, I decided to give classic Alfredo sauce a modern makeover while simultaneously pairing it with my favorite tomato sauce.

Sometimes fusions work very well, and sometimes they don't. I am happy to say this was one of those times that the heavens were aligned in favor of a glorious marriage between two classic Italian dishes.

By cutting out the rich creams traditionally used in preparing Alfredo sauce, I was able to rekindle an old passion, this time I felt love in return.


"Semi-Alfredo" Pasta Caprese

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minuts

Serves 4 to 6

Ingredients:

• 1/4 cup olive oil
• 1-2 tbs lemon juice
• 2 cloves garlic, miced
• kosher salt and pepper to taste
• 3-4 ripe tomatoes, diced into 1/2 inch pieces
• 1/4 cup fresh basil, chopped
• 1 (14 oz) package of XL wide rice noodles (you can use rice shells, fusilli, etc. or normal wheat pasta if you are not gluten free)
• 4 cups almond milk

Instructions:

1. In a small bowl, combine the olive oil, lemon juice, garlic, salt, pepper, tomatoes and basil and set aside to marinate at least 15 minutes. Do not let the tomatoes marinate for  more than 30 minutes. 
2. In a large saucepan, bring the almond milk to a boil over high heat. Add the pasta, reduce heat to medium, and simmer until the pasta is cooked through and most of the liquid has been absorbed or cooked out. 
3. Without draining the pasta, add the marinated tomatoes to the pasta and stir to combine. Serve warm.