Prep the veggiesPeel/clean the cauliflower, butternut squash, and potato. Cut the squash and potato to similar sizes, while cutting the cauliflower slightly bigger.
In the large pot, boil the veggies until tender. Season the water with some salt.
Once tender, pull out the veggies and set aside. Use the same water to boil the pasta. Add a larger pinch of salt. When boiling the pasta, boil for 2 minutes less than the instructions on the package. You want your pasta to have a slight bite to it. Drain and set aside.
Meanwhile, in the saucepan saute the onion and garlic until translucent. (about 5 minutes)
Add the tomato paste, granulated garlic, paprika, adobo, and cayenne pepper to the mixture. Season with a generous pinch of salt and pepper. Once warmed through, turn off.
To the blender, add the veggies and the onion mixture. Puree until smooth. Taste. Add salt if needed.
Using the saucepan, make a roux. Add 1 TBSP of butter to the pan, once warm add the flour. Whisk continuously until the mixture is medium brown in color. (Medium heat)
When the roux is a medium brown color, add in the oat milk, soy sauce, and nutritional yeast. Continue to whisk continuously.
While still whisking, add the pureed veggies to the roux. Once fully combined lower the temperature to low. Taste. Season with salt and pepper one last time, if needed.
Pour the "cheese" sauce over the pasta and mix well. Then pour the pasta into the baking dish.