Cholesterol-Friendly Mac and Cheese

• 200 g macaroni elbow pasta
• 200 g Pumpkin (butternut squash), skin off
• 2 tbsp extra virgin olive oil
• 0.333 cup low-sodium vegetable broth
• 0.5 cup milk
• 0.5 cup light ricotta cheese
• 3 tbsp nutritional yeast
• 1 tsp onion powder
• 0.5 tsp garlic powder
• 0.5 tsp smoked paprika (optional for a smoky flavour)
• 60 g grated cheese
• 0.25 cup fresh parsley, finely chopped (optional)