It tastes as good as it smells. Its very rich in flavor and satisfying for a zucchini pasta dish. I used my spiralizer on the small noodles setting. To get more of an angel hair thickness. I would love to hear what you guys think of this dish. I am in heaven!
If you have never used fennel you are in for a treat! Fennel has the most glorious bright lemon flavor to it. It really opens up the flavor in this dish. It can also be sliced thin and added to salads!
1 green onion
6 large mushrooms
1 branch of fennel
3 slices of bacon
2 medium size zucchinis
1 cup fresh baby spinach
1 cup fresh chopped baby kale
1/2 cup of heavy coconut cream
2-4 tbs sweet potato flour
salt to taste
Now in a sauce pan over med heat add 3 tbs of your garlic sauce. It will melt down. Add in your bacon and cook until almost crisp. Now drain off excess oil into a cup. Add in your fennel and pan fry with your bacon. When that softens a bit, add in your mushrooms. If the mushrooms seem too dry or have absorbed all the liquid/oil in the pan. Use the oil you poured off into a cup and drizzle in enough to get your mushrooms soft and browning nicely. Now add in your green onion and coconut cream. Mix in well and let cook for 30 seconds or so.
Now turn your heat off, add in your spinach and kale. Mix in and it should start wilting down as your pan is still hot. Now add in the other 3 tbs of creamy garlic sauce and dust the top of everything with your sweet potato flour. It will thicken up your sauce just slightly. Don't add too much. You might want to add in 1 tbs at a time and just watch and see how thick it gets. Do a taste test here, it may have enough salt from the bacon. If not go ahead and salt it now.
Remove from heat and plate up. Serve and enjoy!