This recipe starts the night (or one hour) before you make it, with a can of coconut milk. Coconut milk has a secret quality when it’s cooled, so when you put a can in the fridge overnight (or in the freezer for an hour) it separates, and a thick, creamy part that resembles freshly whipped cream rises to the top. That’s the part you want to use for this recipe, to make it nice and creamy.
First, saute onion, garlic, red pepper and mushrooms in olive oil over medium heat. Add a tsp each of black pepper and salt. v
In a pot, mix coconut cream, pumpkin puree, salt, pepper and nutritional yeast until coconut cream has melted and nutritional yeast has dissolved.
Mix well and then add sauce to red pepper and mushroom mixture. Turn heat down to low.
While simmering, cook the spinach noodles until al dente. While simmering, cook the spinach noodles until al dente.
Add spinach noodles and sauce to plate and sprinkle with pumpkin seeds.