Cut the courgettes into long, thin spaghetti with a spiraliser or vegetable peeler. Halve the cherry tomatoes and finely slice the garlic.
Toast the pine nuts in a dry frying pan over a medium heat until golden and fragrant. Then remove them and set aside.
Heat the olive oil in the same pan and soften the garlic briefly without letting it brown. Add the cherry tomatoes and cook until they start to burst and turn juicy.
Add the courgette spaghetti to the pan and toss only briefly so they stay al dente. Season with lemon juice, salt and black pepper.
Take the pan off the heat and mix everything loosely. Roughly tear the basil and fold it in or scatter it over the top.
Arrange on plates and serve with the pine nuts and nutritional yeast.
Good to know
A plate like this feels like summer with little effort. Light, juicy and still really aromatic. Just right when you want something fresh and easy.
Swaps
Pine nuts → walnuts (add omega-3 fatty acids) | Courgette → raw cucumber strips (even fresher and high in water) | Olive oil → avocado oil (heat-stable, mainly unsaturated fats)
Allergens
Pine nuts can cause reactions in sensitive people; parmesan isn't vegan and contains milk, so stick to nutritional yeast as here. The dish is easy to make mild for children, and during pregnancy it's no concern with fresh, well-washed ingredients.
