In a large pot of water, bring to a boil and cook your pasta according to package instructions
On medium-high heat, add 1 tsp of oil to a large pan. Once hot, add the chopped up mushrooms and zucchini
The vegetables will start to release their liquids, cook veggies for about 4-5 minutes until most of the liquid has cooked off
Add minced garlic and chopped parsley and stir into the veggies for 30 seconds- 1 minute
Add nori sheet (torn into 4 large pieces), vegan butter and wine. Mix everything together and allow to come to a simmer
Add the vegan butter, olive oil and wine to the pan and let everything come to a simmer. Stir occasionally for about 2-3 minutes
Add red pepper flakes (if desired), salt and pepper (or to taste) and simmer for 4-6 minutes, or until sauce has reduced
Add the lemon juice and cook for 1 additional minute
Remove the 4 torn pieces of your nori sheet and turn off heat from pan
Pour sauce over linguine pasta. Enjoy!