Chop the Chipotle Peppers in Adobo Sauce (1). Combine Pumpkin Purée (15 ounce), Light Feta Cheese (1/4 cup), Almond Milk (1/2 cup), Ground Flaxseed (2 tablespoon), Onion Powder (1/2 teaspoon), Paprika (1/2 teaspoon), Chili Powder (1/4 teaspoon), Ground Turmeric (1/4 teaspoon), Sea Salt (1/4 teaspoon), chopped chipotle, Garlic (2 clove), and Grated Parmesan Cheese (2 tablespoon) in a saucepan.
Cook over medium heat for approximately 5 to 7 minutes, stirring to combine all ingredients.
While sauce cooks on stovetop, wash and spiralize Zucchini (3).
Chop Fresh Baby Spinach (2 cup).
Once sauce has cooked 7 minutes or so and is heated through, remove from saucepan and add to nutribullet or food process, blend 10 seconds or until sauce is smooth and creamy. Add sauce back to sauce pan and return to heat, simmer on low until ready to use.
Add spiralized zucchini to medium pan and cook over medium low heat, continuously stirring. It doesn't take much to heat and cook the pasta, 3 to 5 minutes.
Add chopped spinach and cook another 1 to 2 minutes or until spinach is wilted.
Drain water from cooked veggies, then split into two pasta dishes and top with pumpkin alfredo sauce, sprinkle with Parmesan Cheese (to taste) and serve!