Ingredients
12 ounces whole wheat pasta, elbows (I use "Dreamfield's Brand as seen in the photos for this recipe)
1 cup vegetable broth
1 cup vegan parmesan cheese, shredded
1 cup vegan cheddar cheese, shredded
1 cup v- 8 butternut squash soup (Can't find the soup? No worries! Just use defrosted frozen butternut squash instead)
1 teaspoon salt
1 teaspoon dry mustard (from here down, feel free to add a LOT more of these spices if you want. These are just guidelines. )
1/2 teaspoon white pepper (white pepper is HOTTER than "black" pepper, so if it's your first time using it, be careful.)
1/2 teaspoon Worcestershire sauce