Creamy Tomato Pasta

CREAMY TOMATO PASTA

1 pk. (12-16 oz) macaroni
Salt
4 c. rice milk
1/2 c. cornstarch
Seasonings - mustard powder, onion powder, garlic powder, parsley, salt
1/2-3/4 c. heavy cream
12 oz tomatoes, chopped

Cook macaroni in salted water, subtracting a few minutes from the normal cooking time. While macaroni is cooking, heat 3 c. rice milk over medium heat. Mix the other cup with cornstarch until dissolved. When milk is hot, whisk in the cornstarch mixture. Continue to cook over medium heat until thick. Add seasonings to taste.

Drain macaroni and return to pot. Add rice milk sauce and boil until desired thickness. Stir in heavy cream. Gently stir in tomatoes.