Step 1

Preheat the oven to 400F.

Step 2

To a casserole dish, add the sliced zucchini, sun dried tomatoes, paprika, basil, nutritional yeast, italian seasoning, salt and the sun dried tomato oil.

Step 3

Toss, and then place the whole garlic head in the middle and add vegan cream cheese. Drizzle with balsamic glaze, if desired. Cover the casserole dish with tin foil or a lid, then pop in the oven for 45 minutes, tossing halfway through. The zucchini should be caramelized by the time it comes out of the oven.

Step 4

About 20 minutes before the casserole dish is done, prepare the pasta according to package directions, reserving up to a cup of pasta water.

Step 5

Remove the garlic from the casserole dish, and when safe to handle, squeeze out the cloves. Add around 1/2 cup of the pasta water, along with the lemon juice, and with the back of a fork, mash the zucchini mixture into a thick sauce. If needed, add a little more pasta water.

Step 6

Add the pasta and stir. Taste and adjust salt, as needed. Finish with more basil and vegan parm as desired.