Vegan Spiralized Courgette Pasta with Creamy Mushroom Turmeric Sauce

Vegan Spiralized Courgette (Zucchini) Pasta with Creamy Mushroom Turmeric Sauce.

4 tbsp coconut oil, divided
5-6 large chestnut mushrooms, chopped
1 sweet onion, diced
2 garlic cloves, minced
1 fennel, chopped
Bunch of cherry tomatoes
250ml/8.5 fl.oz coconut milk (room temperature)
1 tsp turmeric powder
Salt (I use Pink Himalayan)
Black Pepper
3 courgettes, spiralized

View the full recipe at Whitty Paleo →