Peel carrots and celery and cut into small cubes. Chop garlic finely.
Remove seeds and chop the chilli.
Sauteé chilli and garlic in oil. Add celery and carrots and fry 5 minutes whith stirring. Deglaze with white wine and cream,
bring to a boil again and season with salt, pepper and thyme. Simmer covered 5 minutes more.
Boil spaghetti in salted water al dente.
Stir Parmesan into the vegetable sauce and thicken with cornstarch.
Mix spaghetti with vegetable sauce, sprinkle with grated Parmesan and serve.