1. In a medium sauce pan, bring 4 cups of water to a boil

2. Add pasta to the boiling water and cook until al dente; strain pasta

3. In a second sauce pan, heat Vegetable Stock over medium heat

4. Add chopped Squash, the full Sprig of Thyme and Winter Savory to the vegetable stock; cook over medium heat until squash is tender

5. Drain excess stock from the pot, and remove herb stems

6. In a food processor or blender, combine Squash, White Beans, Nutritional Yeast, Vinegar and 1/4 Cup Water; blend until smooth; add water as needed to get to desired consistency

7. Pour Mixture over cooked pasta

8. Season with Salt and Pepper

*** For non-vegan version, just add your cheese of choice!