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Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the instructions on the package. Reserve 2 cups of pasta water before draining.
Meanwhile, heat the olive oil in a heavy-bottomed pot like a Dutch oven and add the shallot, asparagus and zucchini. Cook for 8-10 minutes over medium heat or until the veggies have softened but are still green.
Stir in the garlic and cook for another minute. Next, add the coconut cream and basil and cook for 2-3 more minutes until the sauce bubbles and thickens a bit.
Add ½ cup of the reserved pasta water, stir to combine, then stir in the vegan parmesan.
Use a handheld immersion blender to blend the sauce until smooth. Add another splash of pasta water if it looks too thick and season to taste.
Toss the sauce with the cooked pasta and serve immediately, topped with extra fresh basil and grated vegan parmesan.