Drizzle olive oil into a large pan and begin sauteing half the onions.
Meanwhile, toss the beans, other half of the onion, bell pepper, garlic, turmeric, a splash of olive oil, lemon juice and half the basil into a blender. Blend, adding a dash of water if needed.
Add in the coconut sugar, paprika and cayenne if using.
Pour the bean mixture into the pan and mix it all over low heat.
Now, grab the spiraliser and get cracking! It should take you about 60 seconds to pasta-fy those zukes, but take as long as you need.
Once done, add them to the creamy sauce. The zuke pasta will release some water as cooked which will thin out your creamy sauce, but don’t overcook it. I just cover it and let it cook for about five minutes in total.