Step 1

Cook pasta according to package instructions.  Drain and return the noodles to the pot.  Set pot aside for later.

Step 2

Preheat the oven to 425 degrees Fahrenheit.  On a large sheet pan, add the peeled zucchini, onion, and garlic.  Pour the olive oil over the vegetables, add the ground mustard powder, and toss to combine so all the veggies are coated.

Step 3

Roast in the oven for 40  minutes, flipping halfway.

Step 4

Scoop the roasted veggies into a blender. Add the nutritional yeast and almond milk and blend on medium speed for 2 minutes.  The sauce should be thick and creamy.  Taste and add salt and pepper if needed.

Step 5

Pour the sauce over the cooked noodles, and stir well to combine.  Heat on low for a few minutes to warm up the noodles.  Add fresh chopped parsley for garnish, and enjoy!