One-Pan Pasta with Wild Mushrooms, Zucchini and Basil

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2 to 3 tablespoons extra-virgin olive oil

8 ounces cremini mushrooms, stemmed and thinly sliced

6 ounces oyster mushrooms, torn into 2-inch pieces

6 ounces shiitake mushrooms, trimmed of woody ends and quartered

2 cloves garlic, finely minced or grated

Kosher salt and freshly ground black pepper

1/4 to 1/2 teaspoon crushed red pepper flakes

One 13.5-ounce can coconut milk, such as Chaokoh

3 cups water

2 tablespoons nutritional yeast

10 ounces orecchiette pasta

3 medium zucchini, cut into 1-inch dice (about 4 1/2 cups)

1/2 cup packed basil leaves, finely chopped, plus more leaves for garnish