Ingredients

• 1 TBSP. Coconut Oil
• 1 Red Pepper, Diced
• 1 Cup Red Onion, Chopped
• 1 Cup Zucchini, Chopped
• 1 Cup Mushrooms, sliced
• 1 TBSP. Garlic, Chopped
• ½ Cup Water
• 1 TBSP. Coarse Salt
• 1 Cup Tomato Sauce
• 1 Can Coconut Cream
• 1 Package Kelp Noodles
• 2 TBSP. Basil Pesto or ¼ Cup finely chopped basil leaves
• Toasted Pine Nuts

Directions

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.