1 box whole wheat noodles of your choice (penne, spiral, macaroni), cooked
1 sweet potato, peeled and diced
1 small acorn squash or small butternut squash, peeled and diced
3-4 carrots, peeled and chopped
1 small white onion
2 cloves of garlic, chopped
2 Tbsp olive oil
¼ cup nutritional yeast
¼ cup milk of your choice
¼ cup vegetable broth
Salt and pepper to taste
Boil cubed sweet potato, squash, and chopped carrots. Cook until soft, drain, and set aside. Sautee chopped garlic and onion in olive oil over medium/medium-high heat. Cook until translucent and set aside. Add the cooked vegetables to a food processor. Add milk, vegetable broth, nutritional yeast, and seasonings. Puree until smooth. If sauce is too thick, add additional broth. In a large saucepan, heat sauce and add cooked pasta. Stir to combine.
Optional: add steamed broccoli for extra veggies.
Pasta can be eaten as is or transferred to a greased baking dish and topped with mozzarella or cheddar cheese and baked at 350 degrees for 20-25 minutes.