Roast the squash in a 180 degree oven for 30 minutes. Cook the pasta, drain and set to one side.

Melt the soya spread in a large pan. Whisk in the soya milk and cornflour, stirring until the sauce thickens. Add the nutritional yeast, garlic powder, Dijon mustard, sundried tomato paste and salt. Heat through until thickened.

Remove the squash from the oven, mash and stir into the sauce. Stir through the pasta and serve.