Fill and boil your kettle, then fill a large pan with the hot water. Add a big pinch of salt, set on a high heat and bring the pan back to the boil.

While the water comes back to the boil, trim, peel and finely slice the onion. Set a medium pan on a medium heat and add 1 tbsp olive oil and the onion. Season with a good pinch of salt and pepper. Fry, stirring often, for 6-8 mins till the onion is glossy and starting to soften but hasn't picked up too much colour. If it starts to brown, turn the heat down and add a splash of water.

While the onion fries, peel and grate or crush the garlic. Trim the courgettes, then use a vegetable peeler or spiralizer to peel ribbons off the courgettes. When you get to the seeded core, finely slice it.

The water should be boiling by now. Add the spaghetti and simmer for 8 mins till the pasta is tender but still has a bit of bite.

Add the garlic to the onion and fry, stirring, for 1 min. Add 1 tbsp cornflour and cook, stirring, for 2 mins. Add a splash of almond drink – around 50ml – and stir to combine it smoothly with the onions and cornflour. Add another splash and repeat till you've used up all the almond drink. Add 1 tbsp nutritional yeast, bring to the boil, then turn the heat down and simmer for 4-5 mins till slightly thickened. Stir occasionally.

When the spaghetti is ready, add the courgette ribbons to the water and cook for 1 more min, then drain. Add the spaghetti and courgette to the sauce and toss to mix. Taste and add a pinch more salt or pepper if you think it needs it.

Divide the Alfredo spaghetti between a couple of warm plates or bowls and drizzle each portion with ½ tbsp basil oil to serve.