Cook the spaghetti: Boil the spaghetti for 1 minute less than the package instructions. Drain the pasta and set it aside.

Slice the mushrooms: Slice off the stems and lay the mushrooms cut-side down. Cut the mushrooms into thin slices.

Cut the carrots: Cut the carrots crosswise into 2-3 inches chunks. Slice the chunks lengthwise into thin planks. Cut the planks into thin strips.

Cut the bell peppers: Slice a 1/2 inch from the top and bottom ends of the peppers. Cut through the flesh, open the peppers, and discard the cores. Cut the flesh into thin strips.

Drain the chickpeas: Drain the juice from the canned chickpeas.

Cut the cabbage: Peel off the tough outer layers, remove the root, and cut in quarters. Remove the inner root and slice the quarters crosswise.

Mince the garlic.

Slice the scallion.

Cook the mushrooms: Place a pan on medium heat until hot. Add 3 1/2 tbsp olive oil and 2 tbsp garlic. Stir until caramelized and then add 8 oz white mushrooms and stir for 3 minutes.

Cook the other vegetables: Add 3 oz carrots, 4 oz frozen peas, 3 oz canned chickpeas, 2 oz red bell peppers, and 1 oz red cabbage. Stir for 2 minutes.

Season the vegetables: Add 1 tbsp lime juice, 1/2 tbsp all-purpose flour, 3/4 tsp salt, 1/2 tsp pepper, and 1/2 tsp paprika. Mix well.

Stir in tomato sauce: Add 1/2 cup homemade tomato sauce and 1/4 cup water. Cook for 1 minute.

Add the spaghetti: Add 16 oz cooked spaghetti and stir for 3 minutes.

Garnish: Sprinkle with 1 oz pistachios, 2 tbsp scallion, and 1 tbsp unsalted sesame seeds.

Serve and enjoy.