Cut the garlic into very thin slices. Grate the zest of the organic lemon. Put both together with the vegan butter and the chili flakes in a large pan and heat briefly.

Add salt and pasta. Gradually fill up with hot water. Only add enough water to cover the bottom of the pan and allow the pasta to cook. The pasta releases its starch into the water and a creamy sauce is automatically created.

After about a few minutes (depending on the thickness of the pasta), the pasta should be cooked al dente. Now add the juice of the lemon and a handful of basil leaves.

Stir well and finally season again with salt and pepper/chilli. Serve directly.