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Thinly slice courgettes with a mandolin or knife. Marinate in the fridge for an hour (optional but recommended) in a bowl with 1 grated garlic clove, a pinch of chilli, salt, pepper and a splash of olive oil.
Warm a splash of oil in a frying pan at medium-high heat.
Mince the garlic and finely chop ½ a red chilli. Sauté until fragrant (1 minute), then add the courgettes. Sauté for a further 5-10 minutes until softened.
Add the cream (mixed with pesto if using), then add the nutritional yeast. Stir to combine.
Boil pasta in salted water and reserve pasta water.
Add the al dente pasta to the courgettes with 1-2 ladles of pasta water, mixing well. Grate in lemon zest and add a handful of chopped basil.
Serve in bowls, top with a drizzle of good quality oil and more basil if desired.