Make the pesto by blending the cashews, basil leaves, garlic, nutritional yeast, a big pinch of salt and pepper in a blender, slowly add in the lemon juice to the olive oil until it is smooth.
Spirulize the courgette and leave to the side. Chop the mushrooms into thin slice and heat the coconut oil in a large pan, sautee the mushrooms for 5 minutes then add the garlic and chili and sautee for a minute. Throw in the courgette, peas and 3 tbsp of the pesto and stir well. Cook for 1 minute until the courgette and peas are cooked through then serve.