Heat the oil in a large, heavy-based saucepan over a medium heat. Add the onion, garlic, celery, carrot and mushrooms and cook, stirring frequently for 5 minutes, or until softened. Add the tomato purée and cook, stirring, for a further minute.
Add the tomatoes, wine or stock, herbs, yeast extract and TVP. Bring to the boil, then reduce the heat, cover and simmer for 30–40 minutes until the TVP is tender. Stir in the parsley and season with salt and pepper.
Meanwhile, cook the pasta in a large pan of salted boiling water according to the packet instructions until it is al dente. Drain thoroughly, then divide the pasta between 2 serving plates. Top with the vegetable mixture and serve immediately with a scattering of grated Parmesan.