Place all ingredients in a food processor and process until almost paste-like. Set aside.

Use a spiral cutter to cut the zucchini into spaghetti-shaped noodles. You can use a vegetable peeler and peel the zucchini into thin ribbons if you prefer. Set aside.

Spray a large skillet with a non-stick cooking spray and add the pesto. Cook, stirring occasionally, until the pesto is hot.

Add the mushrooms and tomatoes and let cook for 2-3 min.

Then stir in the zucchini noodles and let cook for 2-3 minutes or until slightly softened.

Add the vegan Parmesan and cook another 2-3 minutes making sure to stir often.

Serve hot, or put it in the oven to keep warm until ready to serve.