Cook the spaghetti to the package directions.
When draining the pasta reserve about 1 cup of pasta water, set aside.
Clean and cut the carrots and zucchini into ribbons by drawing a vegetable peeler down the vegetables.
In a large skillet, over medium high heat, add oil and the ribbons of carrots and zucchini, cook until softened, about 5 minutes.
Next, in a measuring cup add the plant based milk of choice with the cornstarch, mix until well incorporated.
Pour the mixture into the large skillet with the vegetables, add the pasta water and stir until the mixture has thickened.
Continue by adding the cooked pasta, salt, pepper, vegan mayo, and fresh dill, stir until well combined and heated.
Remove from heat and serve.
Garnish with shredded vegan cheese and fresh dill.
