Step 1

Cook pasta according to package directions. Drain and add back into pot.

Step 2

Meanwhile, add 1 tbsp oil to a frying pan on medium heat. Add the onion, 1/2 the chopped zucchini and 1/2 of the frozen peas. Cook a few minutes until onion becomes translucent, then set aside in a separate bowl.

Step 3

Add the frying pan back to the heat with 1 tbsp oil, minced garlic and the rest of the zucchini and frozen peas. Cook a few minutes until garlic is fragrant and just starting to brown.

Step 4

Add coconut milk, basil, salt, nutritional yeast, lemon juice and spinach and simmer for 3 minutes until spinach is wilted. Pour into a blender or food processor and blend until smooth and creamy.

Step 5

Add the reserved vegetables to the pasta pot, followed by the sauce. Stir until combined. Serve with salt, pepper and a sprinkle of vegan parmesan cheese.