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Add oil, onion, bell pepper, and zucchini to a large skillet with tall sides.
Sauté over medium heat until onion is translucent and softened, about 5 minutes.
Stir in the vegan 'ground beef' and taco seasoning.
Cook for another 1-2 minutes to thaw the crumbles.
Add the salsa and water and bring to a simmer.
Add the uncooked pasta and cover with a lid.
Simmer for 15-20 minutes, stirring every 5 minutes or so until the pasta is cooked to al dente.
Stir in the shredded vegan cheese and stir to melt.
Turn off the heat and garnish as desired then serve!