Wash basil and mint leaves.

Combine basil, mint, spirulina, blanched almonds, garlic, tofu, black pepper, salt, and olive oil in a blender.

Blend into a coarse pesto mixture and set aside.

Heat water in a saucepan with salt; bring to a boil.

Add pasta and cook until al dente.

Strain pasta and rinse with cold water.

Drizzle olive oil over pasta and coat evenly.

Heat oil in a saucepan and add chopped garlic.

Add diced zucchini and bell pepper and sauté until cooked but still firm.

Remove from heat and add red chili flakes, dried oregano, salt, and diced tomato.

Add the cooked pasta and pesto to the vegetables.

Mix well until everything is combined.

Serve immediately.