Thoroughly rinse produce and pat dry. Stack basil leaves, roll into a cylinder, and slice across the length of the roll, creating very thin strips (chiffonade). Halve lemon and zest half for garnish. Finely mince 1 garlic clove and leave the other whole. Chop sun-dried tomatoes into smaller pieces, if desired.

Bring a pot of lightly salted water to a boil. Put a colander in the sink. Add fettuccine and let boil for 7- 9 minutes, or until al dente. Once cooked, drain pasta and return to pot. Reserve.

While the pasta is cooking, combine the silken tofu, juice of half a lemon, onion powder, nutmeg, the whole clove of garlic, and white cooking wine in a high-speed blender or food processor until very smooth. Add soy milk to create a thinner consistency, as desired. (You likely will not need to use all of the soy milk.) Add more lemon juice if additional tartness is desired. Once the consistency is creamy like a traditional Alfredo sauce, add salt and pepper to taste.

In a medium pan at medium heat, sauté 1 tsp. olive oil and the minced garlic clove until aromatic. Add sun-dried tomatoes and remaining lemon juice (from other half) to taste and toss, coating tomatoes with the oil and garlic, about 2 minutes. Pour warmed Alfredo sauce over cooked fettuccine, ensuring all pasta is thoroughly coated. Add salt and pepper to taste.

Add a serving of pasta to a plate or bowl, twirling upwards as you go to build some elegant height. Garnish the pasta with fresh basil, lemon zest, freshly cracked black pepper, and sautéed tomatoes.