Cook the spaghetti according to instructions on packaging.
Heat some olive oil in a frying pan and adding the onion and garlic. Cook for 2-3 minutes, until softened and fragrant, then add tomato paste and cook for a few minutes more.
Add carrots, purple cabbage, red bell pepper, chestnut mushrooms, cumin and paprika. Cook for 7-8 minutes, until the vegetables soften and the mushrooms are fragrant.
Add plant based milk and tamari and stir together. Then, transfer the spaghetti from the saucepan and proceed to add nutritional yeast, lime juice and cornstarch. Toss the spaghetti in the sauce, and serve when the sauce thickens.
Feel free to add other vegetables of your choice.
You can keep this vegetable spaghetti in the fridge for 2-3 days in an airtight container. Reheat on the stove and add extra plant based milk if necessary.