Fettucine with creamy sun-dried tomato sauce, lemon and olives
- Cook fettucine in plenty of boiling salted water for 8 to 10 minutes or according to packet instructions until just tender to the bite. Drain well.
- To make the sauce, heat a large saucepan, add oil and garlic and cook for 30 seconds. Add sun-dried tomatoes, lemon zest (reserving some zest for garnish) and soy milk, and simmer gently for 2 to 3 minutes, stirring continuously until sauce reduces and thickens. Season with salt and pepper to taste.
- Add drained pasta to the sauce and mix well to coat. Serve in bowls scattered with olives and extra lemon zest, if desired.