Vegan Pumpkin Mac N' Cheese

• 16 ounces cellentani pasta
• 1/3 cup raw & unsalted cashews
• 1 small butternut squash steamed and de-shelled
• 3 tablespoons nutritional yeast
• 1/2 15 ounces can of pumpkin puree
• 1 teaspoon thyme
• 1 veggie broth cube OR Better Than Bouillon Veggie Broth
• 1 small onion - diced
• 2 garlic cloves - diced
• 2 tablespoons Oil for pan

1. Boil water for pasta and cook when ready
2. Heat a pan and cook onions for 3 minutes
3. Add the garlic and cook for an additional 2 minutes ( like mine slightly browned)
4. In a high powered blender (I use my Vitamix) add the onion/garlic mix and all other ingredients other than the pasta
5. Blend until smooth
6. Poor contents of the blender over the drained pasta and mix well

pasta, unsalted cashews, butternut, nutritional yeast, pumpkin puree, thyme, veggie broth cube, onion, garlic, pan

Taken from food52.com/recipes/74235-vegan-pumpkin-mac-n-cheese (may not work)