cheeseless sauce: (note: if you like A L OT of cheese and want leftover sauce, double this recipe)
1 small sweet potato (to make about 3/4 cup mashed)
3/4 cup canned butternut squash puree*
*I used half butternut squash and half pumpkin
1/4 cup Earth Balance vegan buttery spread, melted
1/3 cup nutritional yeast (or more..)
1-3 Tbsp roasted garlic (you roast it, see below)
1/2 cup plain soy creamer or milk (almond varieties work too)
1/8 tsp black pepper
1-5 pinches of cayenne or red pepper flakes
1/4 tsp salt (or to taste)

For the roasted garlic: 1 head of garlic + 1-2 tsp extra virgin olive oil

*sweet potato, pumpkin or butternut squash can be used

Pasta: tube or macaroni pasta (make as much as you would like to serve.**)
**Upon serving, add about 1/2 cup on cheeseless sauce for every 3/4 -1 cup of cooked pasta. Easy to modify based on how thickly sauced you like it.

serving garnish: freshly chopped parsley (optional)