Heat 1 Tbsp oil in a large pan (large enough to place zucchini slices in a single layer, although can also cook in batches)
Thinly slice the zucchini a d sauté
Transfer cooked zucchini into a bowl as it cooks through and then add additional zucchini slices that didn’t fit into the first layer- and so on until you cook the entire zucchini
While zucchini is cooking, boil some water for the pasta
Place cooked zucchini slices into a food processor – I use at least 1/2c of cooked down zucchini slices and if there is extra I top of my pasta with it. Most of the time I use one whole medium zucchini or two small ones but when it is very large I have extra slices to eat whole with the pasta dish
To the food processor, add 2-3 cloves of garlic, 1/2 tsp salt, 1/2 tsp black pepper, 2 Tbsp nutritional yeast, 1/4 c of the boiling pasta water, 2 Tbsp cream cheese, nondairy cheeze (I add 1/2c mozzarella shreds). Blend then purée.
If not already done, add pasta to the boiling water
Drain pasta when done (save 1/2c of the water to thin out the sauce further when combining later)
Combine sauce and pasta. Add Italian seasoning or crushed red pepper flakes if desired. Top with extra sautéed zucchini slices.
Maditative Vegan 