In a large pot, heat the olive oil over medium heat. Add minced garlic, diced onion, and sliced carrots, saut?ing until the onions are soft and translucent.

Slice the mushrooms and add them to the pot, continuing to saut?.

Dice the zucchini and bell pepper. Once ready, add them to the pot along with the rotini, dried basil, dried oregano, and vegetable broth. Stir to combine.

Cover the pot and bring the broth to a boil over medium-high heat.

Once boiling, stir the pasta, cover again, and reduce heat to medium-low. Let simmer for about 10 minutes, stirring occasionally.

Once the pasta is tender, stir in the pasta sauce, and top with shredded cheese. Cover and let it heat until the cheese melts. Serve hot!