PREPARATION
1. Wash the zucchini and cut them into thin strips. Sauté the garlic clove and rosemary sprig in a skillet with a drizzle of oil, then add the zucchini and sauté over a high flame for about 10 minutes, adjusting the salt about halfway through cooking.
2. Boil the penne in plenty of lightly salted boiling water, drain when al dente and reserve a cup of the cooking water. Meanwhile, whisk the previously cooked peas with the vegan stracchino, lemon juice and nutritional yeast until smooth and creamy.
3. Transfer the cream to the pan along with the zucchini and immediately pour in the penne as well, tossing everything for a couple of minutes so that the pasta is well flavored and diluting the sauce with cooking water.
4. Serve, finishing with fresh parsley and a sprinkling of pepper.
