Pasta with Creamy Mushroom and Zucchini Tomato Sauce

Chop the onion, garlic, zucchini, carrots, mushrooms, and tomatoes into small pieces.

Heat olive oil in a large pan over medium heat.

Sauté the chopped onion and garlic until softened and fragrant.

Add the chopped zucchini, carrots, and mushrooms, and cook until they begin to soften.

Stir in the chopped tomatoes, dried basil, dried oregano, salt, and pepper.

Add the sieved tomatoes and tomato paste, then simmer the mixture for 10-15 minutes until flavors combine.

In a separate pan, melt the vegan butter or margarine, stir in the flour to form a roux, and gradually add the plant-based milk to create a creamy sauce.

Combine the creamy sauce with the vegetable mixture and cook until thickened and well incorporated.

Cook 500g of pasta according to package instructions in a separate pot.

Serve the sauce over the cooked pasta.