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Preheat ½ tsp of oil over medium high heat and add the Cauldron Marinated Tofu. Cook for around 5 minutes until it is crispy and golden brown. Set a couple of pieces aside for topping the pasta with.
With a large cheese grater, grate the skin of the courgette in long strokes, setting aside the green skin from the white flesh. Chop the white part of the courgette into thick slices and reserve for the sauce.
Cook your pasta until al dente, for about 8 minutes then drain and set to one side, saving some pasta water for later.
Next, heat the remaining oil in a saucepan then add your garlic, onion and the chopped white courgette slices, cooking until soft.
Once softened, add the cooked courgettes, onions and garlic to a blender with the plant-based milk & cheese, lemon juice and pepper and blend until smooth.
Add the cooked pasta, blended sauce and a splash of pasta water into the same pan as the Cauldron Tofu and stir thoroughly until fully combined and glossy.
Finally add your green courgette skin strips and stir through.
Serve into bowls and top with the reserved Cauldron Marinated Tofu, black pepper to season, lemon zest, torn basil and enjoy!