I found a bunch of vegan pasta recipes that you can choose from depending on what you like. You can find them at http://www.ivu.org/recipes/pasta/ The one that sounds good to me would be the Garlic & Artichoke Spinach Fettucine. Well, actually, most of them sound good, so I must be hungry!
* 1 Zucchini (spiralized) * 1 pinch Sea salt * Pesto Sauce * 1 cup Basil leaves (loosely packed) * 1/2 cup Pecans or Walnuts * 2 tablespoons Nutritional yeast * 1 cup EV Olive oil, approximately
1. Sprinkle sea salt over the zucchini. Let sit for at least thirty minutes to draw out the extra moisture and soften the noodles. Drain well but do not rinse.
2. In a blender or food processor, combine the Pesto sauce ingredients (including the garlic if desired), reserving the olive oil. Blend until a relatively smooth paste is formed. Add the olive oil, slowly, until a sauce is formed.
3. Combine the sauce with the zucchini. Allow flavors to meld for at least 5 minutes. If desired heat in a low dehydrator until warm or serve at room temp. Source