Heat a few tablespoons of olive oil in a pan over medium-high heat. Add the cubed carrots and fry them for about 4 minutes.

Then, add the onion and cook everything for another minute before adding the cubed tomatoes and minced garlic

After another minute of cooking add the cubed zucchini, can of chopped tomatoes, 1/2 can of water, 2 tbsp tomato paste, dried thyme, dried rosemary, dried oregano, pepper and 1 tsp. salt

Cook the sauce for about 5 minutes, then add the soy/oat cream and cook everything for another 2 minutes

Add the sauce to the cooked and drained fusilli and mix everything together. Season with more salt if needed

Add the fusilli to a baking dish and slightly press them down

Meanwhile, melt 4 tbsp. of vegan butter in a saucepan over medium-high heat. Add 5 tbsp. of flour and whisk everything together. Let it cook for half a minute, then whisk in 400ml of oat milk, 2 tbsp. Nutritional yeast, a pinch of nutmeg and 1/2 tsp. salt

Bring the bechamel sauce to a boil while whisking

Once the sauce is boiling, reduce heat to low and let it simmer for another minute

Bake it in the oven (200°C) until the top is nicely browned – for about 20-25 minutes