Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 1-2 minutes less than package instructions. Drain well and toss with a little olive oil to prevent sticking.
Preheat your oven to 180°C (350°F). While it heats, heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes, stirring occasionally.
Add the minced garlic and cook for another minute until fragrant, then stir in your chopped vegetables. Cook until tender, about 7 minutes, allowing the flavors to meld and the vegetables to soften.
Pour in the vegan tomato sauce and a splash of plant-based milk. Season with salt, pepper, and dried herbs if desired. Simmer for 5 minutes, letting the sauce thicken slightly and the herbs release their aroma.
Combine the cooked pasta with the sauce mixture, folding gently to coat every piece evenly. Transfer everything into a greased baking dish, spreading it out into an even layer.
Sprinkle the vegan cheese shreds evenly over the top. Dot with additional herbs or a sprinkle of extra cheese if you like a cheesier crust.
Bake uncovered in the preheated oven for 25-30 minutes, until bubbling around the edges and the top is golden brown. If it browns too quickly, cover loosely with foil to prevent burning.
Remove from the oven and let it rest for about 5 minutes. This helps the sauce set and makes serving easier. Garnish with freshly chopped herbs for a bright finishing touch.