In a large pan, cook the zucchini, onion, and garlic in the oil over medium low heat for 20 to 25 minutes. Stir occasionally with a spatula or spoon. I also like to sprinkle the vegetable with salt while they cook, about ¼ teaspoon. The vegetables can be lightly golden brown and fragrant but do not burn them. If they are burning lower the heat.

Once the vegetables are close to being done cooking, bring a pot of salted water to a boil. Once boiling add in your pasta, and cook until al dente..

Transfer the cooked vegetables into a blender, along with the non-dairy milk, and nutritional yeast. Blend until smooth and creamy.

Once the pasta is done cooking, drain the pasta, and save about ½ cup (120ml) of pasta water.

Keep the pasta on the stove and pour the sauce into the pot. Mix around.

Cook the pasta for 2-3 more minutes over low heat, mixing to coat the pasta in sauce. Taste the pasta and add in any salt to your preference. I recommend tasting it at the end and then adding salt, as we have added in salt along the way and you don't want to oversalt.

Garnish with fresh parsley, sea salt, or vegan parmesan if desired. Enjoy.