Prepare Zucchini: Wash and slice zucchini into thin rounds. Sprinkle with salt, let sit for 5-10 minutes, then pat dry.

Cook Pasta: In a pot, bring salted water to boil, add pasta and cook until al dente (8-10 minutes). Drain and rinse under cold water.

Sauté Onions: In a skillet, heat olive oil, add chopped red onions, and sauté for 3-4 minutes until soft.

Caramelize Vegetables: Return skillet to heat, add zucchini, and cook for 5-6 minutes until caramelized.

Make Dressing: In a blender, combine basil, parsley, lemon zest, garlic, pepitas, vegan yogurt, miso paste, remaining olive oil, and juice from lemon. Blend until smooth.

Combine: Pour half the dressing over pasta and veggie mix, gently fold until well-coated. Adjust dressing to taste.