Rinse mushrooms well, then pulse in food processor until no large chunks remain. Heat 1 tbsp olive oil in a large skillet. Add mushrooms and cook until they release their moisture, 3-5 minutes.
Add onions and bell pepper, cook until onions are translucent. Add remaining 1 tbsp oil if needed, then add shredded carrots and zucchini. Cook over medium heat until vegetables are softened, 7-8 minutes. Salt and pepper generously, and add herbs.
Deglaze pan with red wine, scraping up any brown bits from the bottom of the pan. Add garlic, vegetable bouillon, and tomate paste, whisking to break up any lumps. Cook 1 minute, then add tomato sauce, diced tomates, and vegetable juice.
Bring sauce to a boil, reduce heat, and simmer until sauce thickens.
Meanwhile, bring a large saucepan of water to boil, salt generously, and cook pasta until al dente. Drain, but reserve 1/2 cup of the cooking water.
Remove sauce from heat, stir in oat milk, then add cooked pasta. Thin sauce with reserved pasta water if needed. Serve hot with additional fresh ground black pepper