Courgette spaghetti with garlic and basil

Instructions

• Cook the pasta in plenty of salted water until al dente.
  
  Meanwhile, julienne the zucchini, peel the garlic cloves and finely dice them. Pluck the basil leaves from the stems, wash and cut into very fine strips. 
• Heat the canola oil in a wide pot, sauté the garlic very briefly and immediately add the zucchetti julienne and sauté for 3 minutes. Pour in the vegan cream, bring to the boil and reduce slightly. Season with salt and pepper.
  
  When cooked, add the pasta and mix. Serve in deep, large plates and sprinkle over the basil.
  
  If desired, serve with freshly grated vegan Parmesan cheese.
  
  Served as an appetizer for an Italian evening, the quantity is enough for 4 people.