VEGAN Sweet Potato Mac

In a blender, combine 1 cup roasted and chilled sweet potato chunks, 1 cup roasted and chilled butternut squash chunks, 1/3 cup dairy free cream cheese, 1/4 cup olive oil, 1/4 cup dairy free milk, garlic powder, and sea salt. Blend until thick and rich. Store the sauce in the fridge overnight to thicken even more if desired. When ready to serve, boil pasta 1 minute less than the instructions on the package say. Drain the pasta, add it back to the pot, and add the sauce. Stir through on high heat until well combined and hot all the way through (about 1 minute).