Zucchini and tomatoes are a classic combination. But it works al the time:
Boil 250 g pasta (spirelli). When the pasta is ready, stir it through with 200 g vegan cream cheese (eg Tofutti).
Slice 1 zucchini lengthwise into 4 pieces. Brush them with a marinade (eg olive oil, apple juice and Italian seasoning). Put the zucchini slices under the broiler or grill them in a pan.
Cut your zucchini slices into thin strips. And each strip into 3 pieces.
Cut the cherry tomatoes into 4 wedges. Add fresh basil plus olive oil, balsamico vinegar, pepper and salt.
Mix the pasta with the zucchini and sherry tomatoes.