Zucchini Pasta with Roasted Pumpkin Sauce

Zucchini Pasta with Roasted Pumpkin Sauce is a low carbohydrate pasta dish with a creamy vegan roasted pumpkin sauce, perfect for the fall season.

4 large zucchinis
1 sugar pumpkin, roasted then pureed
1 medium green apple
½ cup fresh sage, chopped
1 cup full fat coconut milk
Juice of 1 lemon
2 tablespoons tahini
1-2 cloves garlic, minced
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon (using some for baking)
black pepper
sea salt to taste
garnish: roasted pumpkin seeds, dash of cinnamon, fresh black pepper, roasted pumpkin seed oil

View the full recipe at Nutrition Stripped →