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
Then, add the sauce on top of the fusilli in the baking dish until the pasta is covered evenly
Bake it in the oven (200°C) until the top is nicely browned - for about 20-25 minutes