Add the olive oil to a large nonstick skillet or cast iron skillet and heat over medium high. Add the onions, and carrot and saute for 5 minutes. Add the garlic and cook until fragrant, another minute.
Add the zucchini and green beans and cook for an additional 3-4 minutes, until you get a bit of colour on the zucchini.
Add the passata, oregano, chilli flakes, balsamic, nutritional yeast and a generous few pinches of salt and pepper. Cover and cook for 10 minutes until the carrots are soft.
Toss in the cooked pasta and kidney beans. Taste and adjust the salt and pepper, if needed.
To serve, top with vegan parmesan and a drizzle of extra virgin olive oil if desired.