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Get a pan of pasta on to boil.
Melt the butter in a separate saucepan and add your grated courgette and garlic, cook on a high heat for ⅘ minutes.
Add the cornflour to the courgettes and stir over the heat for a minute.
Add the milk and keep stirring till thickened.
Stir through the cheese and a generous grinding of black pepper, till melted and creamy. The texture should be thick and umptious.
Add the cooked and drained pasta to the sauce, along with a little of the cooking water to help loosen the sauce.
Stir and serve with an extra grating of cheese.