Bring a large pot of salted water to a boil. Add the Living Now® Gluten-Free Organic Penne Pasta and cook on the low end of the package instructions until al dente. When the pasta has finished cooking, drain and lightly rinse to prevent the pasta from clumping together.
In a large heavy-bottomed pot or Dutch oven, add the olive oil and heat over medium.
Add the shallots and garlic and cook until softened, about 2 to 3 minutes.
Add the zucchini, tomatoes and chili flakes and cook for another 15-20 minutes until golden brown and jammy. Season to taste with salt and pepper.
Add the drained and lightly rinsed pasta to the pot with the vegetables.
In the carafe of a high speed blender, add the Now® Real Food Cashews, 3/4 cup hot water, and Now® Nutritional Yeast Flakes. Blend until smooth, adding more water as needed for consistency. Season to taste with salt and pepper.
Pour the sauce slowly over the pasta and vegetables and gently stir to combine. Add more sauce as desired or save for another use.
Add the lemon juice and half of the zest to taste. Season with salt and pepper as desired.
Stir in 3/4 of the basil and allow the basil to wilt a little bit.
Serve garnished with additional basil leaves and remaining lemon zest.