Start bringing a large pot of salted water to a boil over medium-high heat.
In the bowl of a food processor fitted with the “S” blade, combine the arugula, olives, walnuts, garlic, nutritional yeast, lemon juice, salt, and pepper. Pulse the mixture until everything is finely chopped. Then, place the lid back on and, with the motor on, drizzle ⅓ cup + 2 tablespoons of the olive oil into the feed tube. Once you have a slightly creamy paste, stop the motor. Check for seasoning, adjust, and set aside.
Add the pasta to the boiling water and cook according to package directions. Drain the pasta and wipe out the pot. Place the pot back on the heat.
Add the oil to the pot and swirl it around. Add the zucchini to the pot and saute until soft, bright green, and lightly browned on the edges, stirring often. Then, add the olive and arugula pesto to the pot and stir. Add the non-dairy creamer and stir until the sauce is silky, fluid, and heated through.
Add the pasta to the olive and arugula pesto sauce and stir to thoroughly coat and combine. Stir in an extra couple handfuls of baby arugula if you like.
Serve the pasta hot with chili flakes.