Prepare the spaghetti according to the instructions on the package.
In a medium skillet, heat one tablespoon olive oil over medium heat. Sauté the red bell pepper for about 5 minutes until it is slightly brown.
Put it into a food processor with the chopped parsley, the remaining olive oil, the almonds, the nutritional yeast, the tomato paste, the lemon juice, and the garlic clove. Blend until smooth.
Heat another tablespoon of olive oil in a medium pan and sauté the zucchini, green onions, and the mushrooms for about 4 minutes. Season with salt and pepper.
Stir in the red bell pepper almond pesto and the spelt spaghetti. Sprinkle with fresh parsley and green onions.