While pasta is cooking, make the sauce. Add the veggie broth to a skillet or large saute pan and let it come to a simmer. Add the onions and garlic and let them cook for about 5 minutes, until they are soft. You may need to add a bit more broth (or water) if the onions stick to the pan.
Add the meat-less crumbles and saute for 2-3 minutes.
Pour the entire jar of roasted red peppers (peppers & the water they are packed in!!) into a blender or food processor and puree until smooth, 30 sec -1 min).
Add roasted red pepper sauce to pan and stir until everything is heated through. Remove from heat.
Serve pasta with the roasted red pepper meat-less crumbles sauce on top. Sprinkle with nutritional yeast if desired.