zucchini tagliatelle  with coconut - pumpkin- thyme sauce

Peel the zucchini into ribbons (2 zucchini per person should be enough). Let it stay for a while. 
Meanwhile add 1 chopped onion , 2 cloves of garlic, 1 small scoup of  a fresh thyme 1 cup of hokkaido pumpkin puree and 3/4 cup of coconut milk (or half of a can ). Let it boil and cook the mass for 10 min. In the meantime dry the zucchini ribbons with paper tissues and fry it up in  the pan using small amount of coconut oil. 
Mix the cooked sauce until blended. Add the sauce to zucchini noodles. 

Bon apetit