Roughly chop cauliflower, pumpkin and carrot. Add to a large pot along with chicken stock. Cover and cook over medium heat for 10-15 minutes or until the vegetables are tender. Transfer everything to a blender and blend until very smooth.

Return blended mixture to the pot. Add all the cheeses, garlic powder, onion powder, smoked paprika, and chilli flakes. Cook over medium-low heat, stirring constantly, until smooth. Taste and season with salt and pepper.

Meanwhile, cook pasta in another pot according to package instructions until al dente.

Drain pasta and add to cheese sauce and cook for another 5 minutes, stirring occasionally.

Remove from heat and transfer to serving bowls. Top with more black pepper and chilli flakes if desired. Enjoy!