Add the brown onion, cauliflower, butter nut pumpkin and carrot to a large pot on high heat. Cover with water and bring to the boil for 10mins or until veggies are tender. Drain the water and place the veggies in a blender or food processor. Blend on high for 1-2mins until smooth.

Add the puree back to the pot on a low heat and stir through the cream cheese, milk and 1.5 cups chedder until the cheese begins to melt.

Cook the pasta as per packet instructions.

Stir the cooked pasta through the creamy sauce and then place in a large baking dish and top with remaining cheese. Place under the grill for 5mins until melted.