Cook the macaroni noodles according to package instructions. Drain and set aside.
On a large Sheetpan, pour the olive oil and toss with the onion, garlic, carrots, zucchini, mustard powder, paprika, and salt. Toss well so all the veggies are coated in the spices and oil.
Roast the vegetables for 40 minutes, flipping halfway.
Add the vegetables to a blender. Pour in the nutritional yeast and almond milk. Blend on high for 2 to 3 minutes until sauce is thick. Add more milk for a thinner sauce.
Taste and adjust seasoning as necessary.
Pour sauce over cooked macaroni noodles and enjoy!
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