Ingredients

1 Tbsp. virgin coconut oil
1 cup yellow onion (about 1/2 1 large onion)
1 lb. oyster mushrooms, roughly chopped
1/8 tsp. nutmeg
1/4 tsp white pepper
1 tsp. onion powder
2-4 clove garlic, minced
1 Tbsp. chickpea miso paste
1 cup full fat coconut milk from can
1/2 cup chopped spinach
PASTA: 3 large zucchinis, spiralized and marinated in 1 tsp salt (toss to coat and let drain).
ADD LAST: 1/4 cup chopped basil and optional 1 Tbsp. nutritional yeast sprinkled on top
1 can artichoke hearts (we love Native Forest found here)

Directions

Using a spiral slicer or mandoline, spiralize zucchini into a large bowl. Coat with salt and toss. Let the liquid slowly release from the zucchini for about 10-20 minutes or while preparing remaining ingredients. Toss in a salad spinner or strainer to drain excess liquid. This will keep the noodles al dente like pasta noodles. (We love this spiralizer)
In a large skillet over medium heat, heat coconut oil. Add the diced onion, stir and let cook until translucent, about 5 minutes. Add in the garlic and sauté the garlic for about 1 minute.
Add the mushrooms and all seasoning and stir together. Cook for about 3 minutes before adding coconut milk.
Add in the coconut milk and artichoke hearts, stir again and reduce heat to medium low and cover. Let the coconut milk simmer for 5-10 minutes or until bubbly and thick. Add marinated zucchini noodles (liquid drained) and spinach and simmer until noodles are tender but not soggy and spinach is wilted.
Serve with chopped basil. Season with more salt and pepper as desired.