Cook the pasta according to the package. ( Set aside one cup of pasta water )
Drizzle drained pasta with olive oil and set the pasta aside.
In an medium non-stick skillet, add 2 tablespoons of vegan butter and olive oil.
Next, add the minced garlic and onion
Once the onions are translucent and the garlic is fragrant, add the zucchini, squash, and cherry tomatoes. Season with salt, pepper. Stir well.
Once the veggies begin to soften and brown, deglaze the pan with the white wine and lemon juice.
Cook for 3-4 minutes, and then add the cooked pasta. Toss everything together.
Add the vegan parmesan cheese, 1 tablespoon of vegan butter, and the reserved pasta water. Gently toss until the parmesan cheese and butter are melted.
Top with fresh basil. Extra shaved vegan parmesan cheese and red pepper flakes.
