Cook pasta according to package instructions. Drain and set aside.
Heat a large skillet over medium-high heat. Add olive oil and minced garlic. Cook for about two minutes until it begins to sizzle and becomes fragrant. Add bell pepper, half of the scallions and oregano and sauté for an additional 3-5 minutes. Add in fish-free tuna and sauté for another 2-3 minutes until heated through. Remove from the heat and add to a dish and set aside.
In a small bowl add tapioca starch and 1 Tbsp of almond milk and mix until a thick smooth paste forms. Add remaining almond milk to skillet and bring to a simmer, stirring constantly to loosen any food particles from the surface of the pan. At tapioca starch paste and stir until evenly combined into liquid – it should begin to thicken after about a minute. Add vegan parmesan shreds and mix into liquid for about a minute - until evenly combined.
Add fish-free tuna, vegetable, and noodle mixture back into skillet. Stir until evenly coated with the parmesan sauce. Continue to heat for another 3-4 minutes until all ingredients are warmed through.
Top with remaining scallions and serve with a fresh salad or steamed vegetables.