1 onion chopped
1 cup cashews
1/3 cup lemon juice
1 1/3 cups water
1/2 tsp. Himalaya pink salt
4 oz. jar roasted red peppers, drained
3 tbsp. nutritional yeast
1 tsp. garlic powder
1 tsp. onion powder
16 oz. whole grain elbow pasta, cooked
Saute onion on medium heat in a 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. Place in a glass baking dish
and bake uncovered in a 350 degree oven for 20 mintues or until golden
brown on top.
Serves 4 to 6 people.