Cook the pasta according to the package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water, then toss with a splash of extra virgin olive oil.

Preheat your oven to 200°C (180°C fan) and line a baking tray with parchment paper.

On the tray, spread the courgettes and garlic cloves evenly. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 30-35 minutes, tossing halfway through.

Once the garlic has cooled, remove the skins and blend it with the silken tofu, lemon juice, miso, nutritional yeast, and cashew milk until smooth.

In a skillet over medium heat, combine the cooked pasta, roasted courgettes, and sauce. Add capers and olives, and cook for 1-2 minutes until warmed through.

Plate the pasta and garnish with fresh basil and lemon zest. Serve immediately.