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Cook the noodles according to package instructions until al dente. Drain and rinse; set aside.
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In a medium saucepan, heat oil over low heat and add garlic, onion, and zucchini. Cook for 6 to 7 minutes until zucchini is softened, then turn off heat pour mixture into a separate dish.
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In the still warm pan, whisk in lemon, milk, and starch until smooth, then return to medium-low heat and slowly whisk until completely smooth with no lumps. Increase heat to medium and stir gently until it begins to thicken. Stir in coconut cream, cashew butter, nutritional yeast, oregeno, parsley, salt, and pepper then add to pan and stir until smoothly melted in.
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Reduce heat to low and add zucchini/garlic mixture. Cover and simmer for 6 to 8 minutes until warmed through, then add pasta and gently mix to coat in sauce.
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Serve hot topped with additional nutritional yeast if desired.