Zoodles with pumpkin “Cream” Sauce

2 medium sized zucchini cut into “Zoodles”

1 15 ounce can pumpkin puree

1/3 cup full fat coconut milk

2 cloves garlic, chopped

small handful of sage leaves

generous pinch of red chili flakes

juice of half a lemon

1/2 tsp Himalayan sea salt

black pepper

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To make the sauce combine all the ingredients (except zucchini) into a food processor, process until smooth. Pour into a medium sauce pan and heat over med-low heat, stirring occasionally, for 5 - 10 minutes.

DO not cook the zoodles! The warm sauce will soften then just enough and not cooking them will keep them from getting soggy and your sauce getting too watered down!

Pour warm sauce over the zoodles and toss to coat the noodles! Can add Parmesan cheese if desired.