Notes: We both thought this was pretty good. Pictured it has red, yellow, green onion and diced tomatoes with green chiles and no red peppers.

Ingredients:
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 tablespoon garlic powder
1 tablespoon onion powder
16 ounces whole grain elbow pasta, cooked

Instructions:
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.

Source: Engine 2