Begin by salting the zucchini to draw out excess moisture; slice it into thin rounds and sprinkle with salt. Let it sit for about 5–10 minutes until beads of water form, then pat dry with a paper towel.

In a large pot, bring salted water to a rolling boil. Add your pasta of choice and cook according to package instructions until al dente, usually about 8–10 minutes. Drain pasta and rinse under cold water, then transfer to a large mixing bowl along with spinach and artichokes.

Heat a tablespoon of olive oil in a skillet over medium heat. Add diced onion with a pinch of salt, and sauté for about 4–5 minutes until translucent. Transfer onions to the mixing bowl.

In the same skillet, add more oil if needed, and place zucchini rounds cut-side down. Cook for around 3 minutes until golden brown, then flip and cook another 3 minutes. Add zucchini to the mixing bowl.

In a blender, combine fresh basil, parsley, vegan yogurt, miso paste, lemon juice, and a drizzle of olive oil. Blend until smooth, adding water if needed for desired consistency. Adjust seasoning as necessary.

Pour the dressing over the pasta mixture. Toss gently but thoroughly, ensuring all ingredients are coated. Serve chilled or at room temperature.