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Add oil to a large skillet over medium heat then add the onion and garlic and a pinch of salt and cook until the onion is golden.
Add the zucchini, mushrooms, bell peppers, chard, tomatoes, vinegar and mix well. Cook for 3 minutes then add in all of the seasoning, Salt, pepper flakes, black pepper, tomato paste, and mix well.
Continue to cook until the mushrooms and zucchini have cooked down a little. The zucchini should be cooked up to al dente.
Then add in your sun-dried tomato and walnuts and mix well. Continue to cook for another 3-4 minutes.
Taste and adjust salt and flavor. Add in half of the basil and mix in.
Add in the uncooked pasta and 2 cups of water and mix really well. Then cover and cook for 18-20 minutes.
Stir well once in between. If the mixture is starting to stick at the bottom, reduce the heat to medium-low. Then continue to cook until the penne is cooked to preference. Taste and adjust salt and flavor then serve. Top with some vegan parmesan, pepper flakes, and the remaining basil.Store: refrigerate for upto 3 days