Ingredients (serves two):
For the sauce:
- 600g pumpkin or butternut squash, peeled
- 1 tsp tamari
- ½ tsp dried rosemary
- 5 Tbsp toasted sunflower seeds
- 3 Tbsp nutritional yeast
- 3 Tbsp coconut cream
- 2 Tbsp lemon juice
- 8 Tbsp water
- ½ tsp salt
- 1 tsp onion powder
For the noodles:
- 2 zucchinis, spiralized

Start by cutting pumpkin in a one inch size cubes. Toss them with tamari sauce and rosemary and roast in the oven until soft. Toast sunflower seeds on the dry pan until golden brown.
In a high speed blender blend all ingredients until smooth. Serve the sauce with spiralized zucchini noodles and sprinkled with nutritional yeast.