A savory and creamy tagliatelle dish featuring faux crab meat (pollock), fresh cilantro, and a rich tomato sauce, perfect for a comforting meal. Servings: 4 Preparation Time: 15 minutes Cooking Time: 25 minutes Ingredients: 12 oz. tagliatelle 2 tbsp. olive oil 1 small onion, finely chopped 12 oz. faux crab meat (pollock), shredded 1/4 cup chicken or vegetable broth 2 cloves garlic, minced 1 cup heavy cream or Greek 0% to low-fat yogurt (if using yogurt, don't cook, but heat briefly at the end) 1/2 cup cherry tomatoes, halved 1/4 cup freshly chopped cilantro Method: Cook the tagliatelle in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside, reserving some pasta water in case needed later. In a large skillet, heat olive oil over medium heat. Add the onions and cook until translucent, about 4 minutes. Stir in the garlic and cook for an additional minute until fragrant. Add the shredded faux crab meat (pollock) and sauté until it begins to brown slightly, about 3 minutes. Pour in the heavy cream, tomato sauce, and broth, but if using the yogurt, don't add until the end of cooking to warm through. Stir to combine, ensuring the sauce is smooth and creamy. Bring to a gentle simmer. Add the cherry tomatoes and cook until softened, about 3 minutes. Fold in the cooked tagliatelle, gently tossing to ensure the pasta is well coated with the sauce. Add a splash of reserved pasta water if the sauce is too thick. Season with salt and pepper to taste, and mix in the chopped cilantro, saving some for garnish. Serve immediately, garnished with additional cilantro and a sprinkle of black pepper if desired. Tips: For a spicier kick, add a pinch of red pepper flakes when sautéing the garlic. You can substitute the faux crab with real crab meat if desired. This dish pairs well with a fresh green salad and a glass of white wine.