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Preheat your oven to 425F and place the squash and onion on a baking sheet, drizzle with olive oil and salt, bake until the squash is very tender for 30-40 minutes depending on the size of the squash.
Place the cooked squash and onion in a blender, add the white beans, coconut milk, nutritional yeast, garlic powder, and vegan cheese. Blend until very smooth. Taste and adjust seasoning, if it's too thick add ½ cup of water or the rest of that can of coconut milk. Blend and taste.
Cook up some pasta according to the package directions and add enough sauce to coat the pasta. Serve immediately or freeze the rest in ½ cup quantities to reheat whenever you need an easy meal.