Recipe: Vegan Mac n "Cheese"

the healthiest "mac n cheese" ever

pasta - any kind
coconut milk
butternut squash, chopped

all below are optional
zucchini &/or yellow squash, chopped
turmeric
fenugreek
parsley flakes
rosemary
coriander
salt, pepper
nutritional yeast
-any other seasonings

Put coconut milk in large sauce pan w/ all ingredients except pasta. At the same time boil water for pasta.
Cook sauce partly covered on low-med heat, until butternut squash is soft. Drain pasta, add sauce to pasta & serve.

Notes:
-if the coconut milk is getting too thick add water, soy milk or rice milk.
-if using zucchini or yellow squash, add it to sauce when you put the pasta to cook, it cooks up quicker than butternut squash
-Blending the cooked sauce w/ a hand blender will make the dish more cheese & creamy
-nutritional yeast has a cheesy flavor & can be sprinkled on upon serving
-these seasonings are what I typically use, but you can change them to what suits your taste
-the sauce will thicken when refrigerated, great reheated

recipe also featured here:
http://done-with-dieting.blogspot.com/2009/01/soul-full-eating-recipe-center.html