Heat the extra-virgin olive oil in a large skillet over medium heat. Add the diced onion, minced garlic, and a pinch of salt, then sauté until the onion turns golden and fragrant, about 3-4 minutes.

Add the diced zucchini, minced mushrooms, diced bell pepper, chopped chard or spinach, fresh chopped tomato, and balsamic vinegar to the pan. Mix well and let cook for about 3 minutes, allowing the vegetables to soften slightly.

Add the Italian herb blend, crushed red pepper flakes, ground black pepper, tomato paste, and mix well into the vegetables (from Step 2). Continue to cook, stirring occasionally, until the mushrooms and zucchini are softened and the zucchini is cooked to al dente. I find that a hearty herb blend really boosts the rustic flavor of the sauce.

Stir in the chopped sun-dried tomato and chopped walnuts, mixing thoroughly. Cook for another 3-4 minutes to let their flavors meld into the sauce. Add in half of the chopped basil and gently stir it in.

Add the uncooked dry pasta and pour in the water or low-sodium broth. Stir well to combine all ingredients evenly. Cover the skillet and cook for 18-20 minutes, checking once and stirring halfway through to prevent sticking. If the mixture starts sticking to the bottom, reduce the heat to medium-low. Continue to cook until the pasta is cooked to your preference. Taste and adjust salt or seasonings as needed before serving. I like to use broth instead of water when I have it on hand — it gives the pasta extra depth of flavor.

Serve the pasta hot, topped with vegan parmesan cheese, extra red pepper flakes, and the remaining chopped basil. Enjoy immediately for the best texture, and store leftovers in the refrigerator for up to 3 days.