Vegan Pot Spaghetti

Ingredients:
8 ounces (225g) spaghetti noodles (or any other pasta of your choice)
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves of garlic, minced
1 medium zucchini, diced
1 medium bell pepper, diced
1 cup sliced mushrooms
1 can (14 ounces) diced tomatoes
1 can (14 ounces) tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (adjust to taste)
Salt and pepper to taste
Fresh basil leaves, for garnish (optional)
Instructions:
Cook the spaghetti noodles according to the package instructions until al dente. Drain and set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
Add the diced zucchini, bell pepper, and sliced mushrooms to the pot. Sauté the vegetables until they start to soften, about 5-6 minutes.
Pour in the diced tomatoes and tomato sauce. Add the dried basil, dried oregano, red pepper flakes, salt, and pepper. Stir well to combine all the ingredients. Reduce the heat to low, cover the pot, and let the sauce simmer for about 15-20 minutes to allow the flavors to meld together.
Once the sauce has simmered, add the cooked spaghetti noodles to the pot. Toss the noodles with the sauce until they are well coated. Cook for an additional 2-3 minutes to heat the noodles.
Serve the vegan pot spaghetti hot, garnished with fresh basil leaves if desired