Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

At the same time, heat a large fry pan with a medium heat and add in the olive oil

Roughly chop the onion, roughly chop the garlic and cut the zucchini into small bite-size pieces

Add the chopped ingredients into the hot fry pan, mix every 1 to 2 minutes, after about 5 minutes and the onion is translucent, add in the dried thyme and season with sea salt & black pepper, mix together, then add in 1 cup (240 ml) water and raise to a high heat, simmer for 5 minutes or until the zucchini is translucent, then remove the pan from the heat and set aside

While the ingredients in the pan are cooling off, move back to the stock pot, once the water comes to a boil add in the pasta, mix every 2 to 3 minutes so the pasta evenly cooks

Once the ingredients in the fry pan have slightly cooled, about 5 minutes, transfer everything into a tall plastic cylinder, using a hand belnder, puree the ingredients until you get a creamy puree

Heat the same fry pan with a low-medium heat and add in the zucchini puree, then grab some of the boiling water from the pasta and whisk it into the sauce, about 1/2 cup to 1 cup (120 ml to 240 ml) or until you get a creamy sauce

Once the pasta is cooked al dente, transfer it directly from the stock pot into the pan with the sauce, it's ok if some of the pasta water get's into the creamy sauce, then remove the pan from the heat

Add in the grated cheese and mix until well mixed, serve directly out of the pan or transfer into serving dishes, topped off with a kiss of grated cheese and fresh parsley, serve at once, enjoy!