Pantry Pasta

1: Cook the dry pasta according to package instructions until al dente.

2: In a pan, heat the olive oil over medium heat.

3: Add chopped onion and minced garlic, sauté until fragrant.

4: Add zucchini, frozen broccoli, and canned mushrooms to the pan. Cook until tender.

5: Stir in the cooked white beans, canned tomato, and dried oregano.

6: Crumble in the vegetable stock cube and mix well.

7: Season with chilli flakes, salt, and pepper to taste.

8: Toss the cooked pasta with the vegetable mixture and serve hot.

9: Sprinkle with nutritional yeast before serving, if desired.