Boil pasta according to package instructions. Drain but keep the pasta water. Soak the pasta in iced water to prevent it from cooking further.
While pasta is cooking, pulse the vegetables and mushrooms in a food processor until chopped. Do the same for onions and garlic.
Add olive oil to a pan and saute onions until softened and translucent. Add the garlic and sauté for another 30 seconds, being careful not to burn it.
Add blended tomatoes, tomato paste, chili powder or flakes, thyme and saute until it thickens.
Add carrots, shitake mushrooms & water. Add beef boullion cube, salt, black pepper, bay leaf and mix well. Bring to a boil.
Close the lid and cook for 10-15 minutes. The sauce should have thickened.
Add back in the pasta and mix well. If the sauce is too thick, you can add a little reserved pasta water to loosen it up to your desired consistency.
Garnish with vegan parm and chopped parsley.