Using a large pot, heat the avocado oil over medium heat.

Add the onion and garlic and saute for 4-5 minutes or until the onion is translucent.

Add the carrots and cauliflower and saute for another 5 minutes or until lightly fork-tender. Lightly with salt and pepper.

Pour the chicken broth, coconut milk, and apple cider vinegar into the pot and mix well to combine. Bring to a boil and reduce to a simmer for 15-20 minutes or until the vegetables are soft.

Using a small bowl, whisk about 1 tbsp of water with arrowroot starch and pour it into the vegetable mixture. Stir to combine and add the nutritional yeast. Set aside to allow to cool.

While the sauce cools, bring a large pot of water to a boil. Cook the pasta until al dente. Set aside 1/3 cup of pasta water and strain the pasta. Toss the pasta with a bit of olive oil to prevent sticking.

Chop the ends off of the zucchini and grate with a grater, or food processor. Lightly salt the zucchini and pat to remove excess water. Set aside.

Add the cooked sauce to a blender along with the reserved pasta water. Blend until smooth.

Combine the cooked pasta, sauce, and zucchini in a pot and set over low heat for about 2 minutes, allowing the sauce to coat the pasta and the zucchini to lightly soften.

Serve the pasta topped with a sprinkle of pork panko, seasoning further to taste.