Puree carrot, onion and garlic in a food processor.
Heat a medium saucepot on medium heat. Add olive oil. When the oil is hot, add blitzed vegetables and sauté for 3 to 5 minutes.
Add tomato sauce and water. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
Add beefless ground. Break apart with a wooden spoon as it cooks for 5 minutes. Remove from heat.
While sauce is cooking, cook pasta in salted boiling water until tender, according to package instructions.
Drain the pasta and add pasta to sauce. Reserve a small amount of sauce to spoon on top of finished dish. Stir in basil, parsley, salt and pepper.
Divide the pasta and sauce among six plates. Garnish with Parmesan cheese and reserved sauce.