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Saute Onion and Garlic: Heat the olive oil in a large heavy bottom pot or large skillet over medium heat. Once hot, sauté ½ cup sliced white onions with 2 cloves of minced garlic for 2-3 minutes until fragrant and starting to soften.
Season with Herbs: Add the 2 tsp each dried basil and oregano, 1 tsp each dried thyme, salt and pepper and ½ tsp of red pepper flakes and continue to cook for an additional minute, stirring often.
Add Veggies: Add 2 cups sliced mushrooms, 1 heaping cup of diced zucchini and 1 diced red bell pepper and cook for approximately 5 minutes, until mushrooms are soft, stirring often.
Add Pasta and Liquid: Stir in 5 cups of uncooked rotini, 4 cups of broth and the can of crushed tomatoes.
Cook Pasta: Bring to a light simmer and allow to cook uncovered for 12-14 minutes until the pasta is a slightly under done al dente, stirring frequently to ensure nothing is sticking to the bottom of the pot.
Add Kale: Once the pasta is cooked al dente, stir in the chopped kale and remove from heat. Allow to sit for 3-5 minutes.
Serve pasta with freshly chopped parsley or basil, fresh cracked black pepper and vegan parmesan.