Sauté the garlic clove in some olive oil and water, then add the chopped courgettes and cook for 5/10 minutes until cooked but still a bit crunchy, then remove from the pan.

Cook your spaghetti al dente keeping some water aside for later. Mix plant milk with cornstarch and add it to the pan on low heat, add the saffron and keep mixing until it starts to thicken, add the pasta and some past water, the courgettes and keep mixing until nice and creamy! Season with salt and pepper and some lemon zest!