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Someone holding a fork with spiralized zucchini with mushrooms, tomatoes in creamy turmeric sauce

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

Vegan Spiralized Courgette / Zucchini Pasta with a sweet & creamy roasted mushroom, turmeric and coconut sauce
Course Main
Cuisine Paleo
Keyword paleo
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 441 kcal
Author WhittyPaleo


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


  1. (Skip step if pan-frying mushrooms) Preheat your oven to 200C/400F. Toss your mushrooms with 2 tablespoons of coconut oil, salt & pepper. Place on a baking sheet and roast for 7-10mins.

  2. Place a saucepan on medium heat. Add a tablespoon of oil, diced onions and garlic. Cook for 2-3mins, till translucent.

  3. Add in fennel and tomatoes and cook for 2 more mins.
  4. Add in your coconut milk and turmeric. Stir until incorporated.
  5. Bring sauce to a rolling boil. Once it reaches a rolling boil, turn down to a low heat and simmer for 10-15 mins*
  6. Once sauce has reached desired thickness, add in your mushrooms, salt & pepper to taste.
  7. In a frying pan, heat a tablespoon of oil. Add in your spiralized courgette and flash fry for 2-3min**

  8. Once done, serve and enjoy!

Recipe Notes

The longer you cook the sauce, the thicker it will become.
**You may choose to add your courgettes directly to your sauce to cook. Cook for 2-3mins and serve