Prepare zucchini noodles using a spiraliser.
Place the spiraled zucchini into a colander over the sink. leave to drain.

Add the butter to a pan and melt. Add the garlic & cook gently until soft. Add the cream and bring to a simmer.
Add the cream cheese and quarter of the shredded cheeses and stir well until the cheese has completely melted.
Add the shredded cheese in batches until it is all melted & you have a creamy sauce. It will seem like the cheese will never melt. Just Keep stirring and I promise it will happen.
 Add the herbs and mix through. Take sauce off the heat to sit and thicken slightly. Stir every now and then to stop a skin forming.

Pat the noodles dry with a paper towel. Pour your olive oil into a fry pan and heat. Toss noodles in the oil and sauté very quickly, about 1 or 2 minutes, until just softened. 

Do not overcook the noodles or they will become watery and mushy.

Place the noodles in a large serving dish and toss with the Alfredo sauce. Finish off with some grated parmesan, a sprinkle of black pepper and some fresh basil. Serve immediately, or let the sauce cool down, cover and refrigerate for up to 5 days. Serve with freshly prepared zucchini noodles.