Add all the veggies (onion, garlic, zucchini, musshrooms, carrots and tomatoes) separately in a food processor to chop them finely

Heat olive oil in a sauce pan (enough to cover the bottom of the pan) over medium heat

Add onion and garlic cloves and cook them for about 1-2 minutes or until the onion becomes transclucent

Add zucchini and carrots and cook for 2 minutes

Then add the mushrooms and cook them for another 2 minutes before adding tomatoes, tomato paste, dried basil, dried oregano, some salt and pepper, vegan butter and sieved tomatoes

Stir well, reduce heat to low, cover sauce pan with a lid and cook for about 20 minutes

Stir sauce regularly

Whisk together plant based milk and flour and add the mixture to the sauce

cook for another minute

Add some more salt and pepper if necessary and serve with pasta

ENJOY!