Step 1

Preheat the oven to 400F and line a large baking tray with parchment paper.

Step 2

Arrange onion, bell peppers, cauliflower, zucchini, butternut squash, carrots and garlic on the baking tray, drizzle with olive oil and bake for about 40 minutes.

Step 3

While the vegetables are baking, cook your pasta according to the package instructions. Don’t forget to reserve ½ a cup of pasta water for later!

Step 4

Once your vegetables are done, add them to a food processor or high powered blender with vegetable broth and reserved pasta water and blend until smooth ( you may need to do this in batches).

Step 5

In a large pot over medium heat add butter and flour and whisk until a roux forms. Add your milk and whisk until it begins to simmer. Reduce the heat to low, add cheese, vegetable puree, garlic powder, Dijon mustard and salt and pepper and stir until fully combined.

Step 6

Remove sauce from the heat and pour in your cooked pasta.