Cook pasta al dente according to package instructions and drain in a colander. Set aside.
In a large skillet heated to medium high, add oil, zucchini, and mushrooms. Sauté 3 to 5 minutes until browned and cooked thoroughly.
Add tomato sauce, diced tomatoes, Italian seasoning, beans, olives and capers and simmer 3 to 5 minutes until well blended and hot throughout. Add cooked pasta and continue to simmer over low heat 2 to 3 minutes until all ingredients are hot. Be careful not to simmer too long so pasta doesn’t overcook.
Note: To make Veggie Parmesan add ½ cup raw cashews or almonds and ½ cup nutritional yeast to a blender and pulse until it is the texture of grated parmesan cheese. This mixture can be stored in an airtight container in the refrigerator for several weeks.