From My Bowl

1 Peel the Zucchini and chop it into thin slices. Add it to a small pot or pan with a splash of water and cover. Let cook over medium heat until translucent and soft, about 5-10 minutes.
2 Bring a large pot of salted water to a boil, and cook your Pasta according to the package instructions. 
3 In a blender, combine the cooked Zucchini, Soy Milk, Tofu, Lemon Juice, Nutritional Yeast, and generous amounts of Salt and Pepper. Blend until thick and creamy, then set aside.
4 In a large pan, add a splash of water or vegetable broth and bring to medium heat. Add the minced garlic and sliced mushrooms to the pan and sauté for about 5-7 minutes, until the mushrooms have released all of their liquid.
5 Pour the Alfredo Sauce into the pan and bring it up to heat, then add in your (drained) pasta. Stir well until evenly incorporated into the sauce, then serve. 
6 Top with additional Pepper and Nutritional Yeast, if desired.