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Pre-soak or boil the cashews if using, then add to a blender (with some nutritional yeast if you have it)
Heat olive oil in a pan, sauté garlic & chilli flakes for 2 mins.
Add the courgettes and start cooking the pasta in salted water.
Add dashes of cooking water to the courgettes and cook until until golden.
To the blender add the zest of a whole lemon, half the lemon's juice, and half the basil.
Add some more pasta water to the courgettes so that it will blend easily, then put it all in the blender.
Blend until smooth texture, adding some olive oil during.
Pour sauce back into the pan, drain the pasta reserving a bit of the pasta water, and combine with the sauce.
Gently stir over a medium heat until the sauce thickens and clings to the pasta (adding more pasta water if you think it needs it).
Turn off the heat and sprinkle parmesan if you use it, or vegan alternative parmesan, and the last of the chopped up fresh basil.
Season to taste with lemon juice, salt, pepper and olive oil.