Bring a large pot of water to a boil. You may add salt or a splash of olive oil.
Add the pasta and cook according to directions. I recommend al dente. Drain in a colander.
While the pasta is cooking you can do sauce. Combine milk, pumpkin or carrot and channa in a food processor and mix until pureed completely.
Coat a large saucepan with coconut oil and set it over medium heat. Add the pureed mixture to the saucepan and cook. Stirring until smooth, 1 - 3 minutes.
Add the cheese and cook until melted and creamy. Stir in the salt, garlic powder, paprika and black pepper.
Stir in the pasta. Mix evenly and pour it out into a Pyrex dish.
Place some mozzarella cheese on the top and put it into to the oven at 350 degrees until cheese is melted and top is crispy.
Serve and enjoy!