Fettucine with creamy sun-dried tomato sauce, lemon and olives
( SERVES 4 )

Ingredients
400 g | Fettuccine |
1 Tbsp | Olive oil |
2 cloves | Garlic |
¾ cup | Sundried tomatoes, coarsely chopped |
2 | Lemons, for zest |
1 cup | Soy milk |
1 to taste | Salt & freshly ground pepper |
½ cup | Kalamata olives |
Directions
- 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.
https://www.eatwell.co.nz/recipe/3810/Fettucine-with-creamy-sundried-tomato-sauce-lemon-and-olives/
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