Heat olive oil in a large frying pan over medium heat until hot
Generously sprinkle salt in the oil evenly over the base of the pan, or toss the courgette in a bowl with salt
Add the courgettes cut side down and fry for 6-8 minutes
Turn courgettes over and repeat on the other side until golden and charred
If courgettes are not completely cooked after caramelising, add water and a lid and steam for 5 minutes
Cook the pasta according to packet instructions in generously salted water
Drain pasta, reserving 250ml pasta water
Mash the courgettes with a potato masher or the back of a fork
Add the cooked pasta and half of the pasta water, stirring and tossing to emulsify
Coarsely tear in the basil and squeeze in the juice and zest of half the lemon
Add remaining pasta water if needed to loosen, taste and season with more lemon juice, salt and pepper
Optionally toss through butter or plant based butter for richness and shine
Divide among bowls, drizzle over extra virgin olive oil and optionally scatter over nutritional yeast or cheese
