Begin by heating a pan with a drizzle of olive oil. Add the minced garlic and finely chopped onion, sautéing them together for about 2 minutes until they release their delightful aroma.
Add the mushrooms, carrots, and zucchini to the pan. Allow them to cook for 4-5 minutes.
Pour the pasta sauce into a saucepan, and add the red kidney beans. Give everything a gentle but thorough mix, reducing the heat to low, and let it simmer for 30 minutes. Season with a pinch of salt and pepper to taste.
While your sauce is simmering, cook the pasta in a separate pot according to the package instructions.
Serve! (And maybe add some basil if you’re into that)