Directions:

• 1Cook your pasta according to package directions. Drain and set aside.
• 2Place a medium-sized saucepan over high heat and pour in 1 tablespoon olive oil followed by onion, cauliflower, carrot, zucchini & garlic. Stir to combine and reduce to low-medium. Cover with lid and sweat for 10-12 minutes or until onion translucent and vegetables cooked through.
• 3Remove from heat and using a stab mixer or blender, puree vegetables and set aside.
• 4Place another medium-sized saucepan over medium heat. Pour in the remaining oil and heat for 30 seconds, then add flour. Whisk together and cook for 2 minutes, then pour in the milk. Reduce heat to low and whisk constantly for 3-4 minutes or until mixture thickens.
• 5Stir in nutritional yeast and chipotle sauce. Follow with the vegetable puree, combining thoroughly.
• 6Transfer pasta into the sauce and stir through over the heat for 1 minute.
• 7Season with salt & pepper and serve immediately.

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Nah not my cup of tea