"creamy" summer pasta

I really love super creamy pastas. You know what I mean, alfredos and such. But being lactose intolerant, that's usually not the smartest thing for me to eat. Even with all of the Lactaid in the world, I generally end up feeling pretty crappy after I eat it. So I decided to make my own version of a creamy pasta sauce using my favorite ingredient: coconut milk.

Always get the stuff in the can. And don't do low fat. Go full fat. That's the good fat.

"Creamy" Summer Pasta

2 ears of corn (3 if they're on the smaller side)

1 cup cherry tomatos, sliced in half

1 can coconut milk

1 T butter

1 T chili powder

1 t garlic powder (or fresh garlic, if you have that on hand. we didn't)

salt, pepper to taste

12 oz fresh pasta (the kind in the fancy section of the store. you won't regret it)

Peel your corn and get rid of all of the silky bits, and cook those in boiling water. Once they're all set, take them out and let them cool but leave the water in the pot. When your ears are cool, cut the kernels off into a bowl. Toss your pasta into the water still on your stove, and cook that up. Fresh pasta takes significantly less time to cook, so keep an eye on it. Give it about three minutes or so. Drain the pasta and set it aside. In a pot (same one if you hate doing dishes like me), melt down your butter then add in your coconut milk. Once it's nice and simmery, add in the corn, tomatoes and spices and heat everything through. Fold in your pasta until every noodle is coated. Serve immediately.

Love on that bowl of pasta. Add in more spices if you want. Play with it. The best kinds of recipes are flexible, so tell me what you'd add to this one!