Per serving (1565g) Calories 1006, Fat 29g, Saturates 3.6g, Sugars 51g, Salt 2.0g
Bring a large pan of salted water to the boil and add the pasta. Leave to simmer according to the pack instructions.
Heat the oil in a large frying pan and add the shallots, fennel and garlic with a pinch of salt. Cook gently, stirring often, for a few minutes until the fennel has softened.
Pour in the soya cream and season well with salt and pepper. Allow to bubble for a few minutes.
Drain the pasta and reserve 60ml (¼ cup) of the cooking water. Add the courgette ribbons and the water to the sauce and stir well.
Allow the courgette to lightly cook for a minute before stirring in the cooked pasta, dill and lemon zest. Serve immediately, topped with extra black pepper.
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