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Cook your pasta according to package directions until al dente, reserving at least one cup of pasta water.
Preheat the oven to 375F.
In a casserole dish, add the sliced zucchini, garlic, pine nuts and onion.
Roast for 25 minutes, until the zucchini begins to brown. Remove from the oven, and allow to cool slightly.
To a high speed blender, add the zucchini mixture, fresh basil, nutritional yeast, olive oil, lemon, salt and pepper. Process until smooth but slightly grainy.
In a pan, toss with the cooked pasta, adding pasta water as needed to thin. Finish with vegan parmesan cheese, as desired.