Slice courgettes into thin round slices.
Crush the garlic and fry in the oil in a saucepan until golden, add in the courgette slices and stir. Keep lid on and add a couple of pinches of salt. Let courgettes liquidate on a low heat and mash with a masher.
When all mashed up take lid off and keep on low heat, when nearly all of the liquid has dissipated grate in cheese and add milk or cream.
When the cheese has melted, add the cooked pasta twirls and mix. Plate up and grate some cheese on top.
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