In a large pot over medium heat, warm 2 tablespoons of olive oil. Once shimmering, add 1 diced onion and cook for about 4 minutes until translucent.

Incorporate 4 minced garlic cloves and sauté for an additional minute.

Stir in 2 sliced carrots and 1 cup of sliced mushrooms, sautéing for about 5 minutes until softened.

Add 2 tablespoons of tomato paste, 1 teaspoon of smoked paprika, 1 teaspoon of dried thyme, along with salt and pepper to taste, cooking for about 2 minutes.

Pour in 4 cups of vegetable broth, bringing to a gentle simmer for approximately 10 minutes.

Add 2 cups of bowtie pasta, cooking according to package instructions (about 10 minutes).

Gently stir in 1 can of coconut milk and a handful of chopped fresh parsley, heating through for about 3 minutes.

Adjust seasoning with additional salt or pepper as desired before serving.