Vegan Green Goddess Pasta

Preparation

• 1
  Peel and finely chop the onion and garlic. Thoroughly wash and roughly chop the fresh herbs. Then, in a bowl, process vegan yogurt, vegan cream cheese, mustard, agave syrup, lemon juice, onion, garlic, and the chopped herbs with an immersion blender to create a green sauce. Season with salt and pepper.
• 2
  Cook the pasta al dente in salted water according to package instructions. Drain the water and then transfer the pasta to a large bowl, set aside.
• 3
  Meanwhile, bring another pot of water to a boil and blanch the edamame and sugar snap peas for about 5 minutes. Roast the sunflower seeds in a fat-free pan over medium heat for about 10 minutes. Shake the pan evenly so that the sunflower seeds do not burn.
• 4
  Cut the zucchini into fine strips with a spiralizer. If you don't have a spiralizer, you can also cut the zucchini into very long thin strips with a knife or use a peeler to peel the zucchini lengthwise into thin slices. Heat a pan with vegetable oil and sauté the "zoodles" for about 5 minutes.
• 5
  After the pasta is cooked, add the green sauce and vegetables to the pasta and mix thoroughly. Serve with the roasted sunflower seeds, fresh herbs, and vegan Parmesan.