Summer Garden Fettucini Alfredo

1. Prepare your chosen pasta per the instructions on the package while you make your alfredo. Once the pasta is cooked, drain, and leave aside to keep it hot.
2, Prepare the alfredo. Saute garlic and scallions first in the vegan butter until the garlic begins to turn golden, then add the mushrooms and cover. Cook until mushrooms just begin to soften, and then add the spinach, and cover again. When the spinach has shrunk and cooked almost completely, add the tomato and mix well, then the soy milk, and heat through to bubbling.
3. While you are heating and adding the next few ingredients, put the shredded zucchini (in its microwave safe bowl) in the microwave, and give it 2 or 3 minute blasts, uncovered, to release the moisture. Once you see the moisture pooling in the bottom of the bowl, it is done being prepared. Drain it and set it aside until sauce is ready.
4. Add the cream cheese and cover to heat again, then stir to melt any remaining “chunks” of cream cheese. Add the vegan sour cream and heat once more, to bubbling, stirring carefully. Once all of the sauce is hot and thoroughly combined, add the "steamed" and drained zucchini, and fold in carefully but thoroughly. Cook for another 3 minutes or so, and then salt and pepper to taste.
5. Serve the alfredo over a bed of pasta, and sprinkle it with the parmesan sprinkles, then garnish with a bit of fresh basil if you wish. Try not to overeat.
Source of recipe: Inspired by a zuchinni alfredo recipe seen here: http://allrecipes.com/Recipe/Zucchini-Alfredo/Detail.aspx , I wanted something with more veggies and more flavor.