Macaroni with Fauxmage

Ingredients

1 bag (500g) of TAU organic pasta
Fauxmage mozzarella or parmesan from Nafsika's Garden for gratin (quantity to taste)
1 butternut squash (remove the skin)
1 head of broccoli cut into florets
1 tbsp. dijon mustard
1 tbsp. miso paste
Juice of 1/2 lemon
1 head of roasted garlic or 1 tbsp. teaspoon garlic powder
1 tbsp. 1 tsp smoked paprika
1/2 cup nutritional yeast
1/2 cup unsweetened vegetable drink
Salt and pepper to taste

Preparation
In an oven preheated to 375F, roast the butternut squash and the head of garlic with a drizzle of olive oil.
Meanwhile, cook the pasta in boiling salted water. Add the broccoli florets to the same pot 3 minutes before the pasta is cooked. Drain and reserve a quantity of the cooking water.
Add the cooked butternut squash to a blender and add the dijon mustard, miso paste, lemon juice, garlic, paprika, nutritional yeast, plant-based drink, salt and pepper. Mix and add a little cooking water if necessary to obtain the desired consistency. Taste and adjust (salt, lemon, garlic?).
Pour the sauce over the pasta and broccoli, then cover with the fauxmage. Bake for about 15 minutes and enjoy!

Recipe by Angèle from @VeganMontreal.