From My Bowl

0 Prep: Use a vegetable peeler to peel all of the green outer layer off of one zucchini, then finely dice it. Take the other zucchini and finely grate or julienne it; set both aside, separately.
1 Cook the Pasta: Bring a large pot of salted water to a boil with 1/2 tablespoon of kosher salt. Once boiling, add the pasta and cook until al dente, according to package directions. When there is 1 minute left of cook time, (1) carefully remove 2/3 cup of the pasta water and set aside, then (2) add the julienned zucchini and cook for the remaining minute, to blanch it. Drain with a fine metal sieve and set aside.
2 Aromatics: In the meantime, melt the butter in a large sauté pan over medium heat. Add the onion and zucchini and sauté for 10 minutes, until the zucchini is translucent. Add the garlic and sauté for an additional 1 to 2 minutes, then remove from the heat.
3 Blend: Carefully transfer the sautéed zucchini and onion mixture to a blender along with the reserved pasta water, nutritional yeast, lemon juice, hemp hearts or cashews, and remaining 1/2 teaspoon of salt. Blend on high for 45 to 60 seconds, until a smooth sauce forms.
4 Combine: Return the blended sauce to the same pan over medium-low heat, then add in the cooked pasta and zucchini and mix well. Season with additional salt and pepper to taste.
5 Serve & Store: Divide among plates and serve warm; store leftovers in the refrigerator  in a sealed container for up to 5 days.