Melt coconut butter in a large skillet. Sauté the chopped red pepper, red onion, zucchini, mushrooms, and garlic. Sauté a few minutes and add in water and coarse salt. Reduce by half.
Place tomato sauce in a blender and add the full can of coconut cream; puree. Add the coconut cream rosé sauce to the vegetable mixture. Stir well to combine and let simmer about 10 minutes. Add in basil or pesto and stir.
Bring a pot of water to a boil. Drain the kelp noodles and add to the water. Bring to a boil and let simmer about 5 minutes then drain. Divide the noodles among 2 plates and top with the coconut cream rosé sauce mixture.
Garnish with fresh basil, toasted pine nuts and parmesan cheese, if desired.