Vegan Macaroni and "Cheese" Recipe

This is a special recipe for all of my vegan readers. Try it and tell me what you think!
Serving Size: 2 people
Prep time: 10 minutes
Ingredients

1. 250g of elbow macaroni pasta
2. 2 cups of diced and peeled squash or pumpkin (boiled until soft)
3. 1 cup of roasted bell pepper slices* 
4. 1/3 cup of cashew nuts
5. 1 lemon (juice only)
6. 1 tsp cinnamon
7. Salt (to taste)
8. Pepper (to taste)

Equipment

1. Blender

Procedure

1. Blend all ingredients together. 
2. Cook the pasta. 
3. Pour sauce over the pasta while it is still warm.

*If you're making your own roasted bell pepper: Cut the top of a raw bell pepper, remove the seeds and chop it into thin slices. You can coat slices with olive oil and salt for flavor, and grill until it forms a nice charcoal crust. 1 large pepper should be enough.