1 onion, chopped 1 cup cashews 1/3 cup lemon juice 1 1/3 cups water 1/2 teaspoon sea salt 4 ounce jar roasted red peppers, drained 3 tablespoons nutritional yeast 1 teaspoon garlic powder 1 teaspoon onion powder 16 ounces whole grain elbow pasta, cooked

Sauté onion on medium heat in non-stick skillet with a little water or low sodium vegetable broth for 5 minutes, until translucent. In a food processor, combine the onions, cashews, lemon juice, water, and salt. Gradually blend in roasted red peppers, nutritional yeast, garlic powder, and onion powder. Thoroughly toss the sauce with the pasta. Bake in the oven for 20 minutes until golden brown on top.