Zucchini Fettuccine with Rosemary Butternut Creme Sauce

INGREDIENTS

2 cups

butternut squash, peeled and chopped

medium yellow onion, chopped

2 cloves

garlic, minced

1 cup

full-fat canned coconut milk

1 cup

vegetable or chicken broth

1 tsp

dried rosemary, crushed

1/2 tsp

sea salt

1 tsp

arrowroot powder

1 tbsp

coconut oil

6 oz

shiitake mushrooms, sliced

medium zucchini, spiralized into fettuccine