Combine all the creamy pesto sauce ingredients in a blender. Blend until smooth. Set aside.
Cook the pasta according to the package directions.
While the pasta is cooking, roast the zucchini and chickpeas in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes, or until tender.
Drain the pasta and add it to a large bowl.
Add the roasted zucchini, chickpeas, pine nuts, pesto, and dairy free parmesan cheese to the pasta while it is still in the pot.
Add the sauce. Stir until warm.
Serve immediately.