Place Arugula (3 handful), Fresh Basil Leaf (1 handful), Garlic (1 clove), Sea Salt (1 pinch), Ground Black Pepper (1 pinch), Cashew Nuts (2 handful), Grated Parmesan Cheese (2 tablespoon), and Extra-Virgin Olive Oil (5 tablespoon) into the food processor and blend on high until it will turn into a paste.
While the pesto is blending, spiralize the Zucchini (2). If you don’t have special spiralizer, then just use your vegetable peeler and make zucchini tagliatelle.
Heat a large pan over medium/high heat. Add Coconut Butter (1/2 teaspoon) and Garlic (1 clove). Cook for 15 seconds.
Add Mushroom (250 gram). Season with Salt and Pepper (to taste).
When the mushrooms are almost golden, lower the temperature.
Add zoodles with Almond Milk (3 tablespoon) and let it simmer for 3-5 minutes, you might need to cut the zoodles shorter when they are too long. Season with Salt and Pepper (to taste), not too much, pesto will have enough salt already.
When the zoodles are tender, then add your pesto to zoodles. Mix well. Serve right away with Cashew Nuts (to taste) and Fresh Basil (to taste). Enjoy!