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

NZ Woman's Weekly

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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

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.