Vegetable spaghetti covered in a fresh pesto sauce.
Put the basil, almonds, nutritional yeast, salt and pepper in a blender with a splash of milk, Blend until you have a smooth creamy consistency - add more milk as necessary.
Spiralise your courgettes (alternatively cut into long strips or grate).
Mix the pesto sauce into the noodles and ensure everything is equally covered. Put in a bowl and toss the tomatoes on top.
If desired, mix equal amounts of ground almonds and nutritional yeast and rub together with your fingertips until combined. Sprinkle over the noodles just before serving. Add extra black pepper if desired.