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  • 8 oz. pasta of choice cooked al dente
  • 2 bell peppers
  • 1/2 cup cashews optional to leave out if you’re allergic
  • 1/2 cup Planet Oat Unsweetened Original Oatmilk
  • 1/4 cup tbsp tomato sauce or marinara sauce of choice
  • 2 tbsp lemon juice juice of 1 lemon
  • 1 tsp red chili flakes
  • 1/4 tsp salt + more to taste if needed
  • 1/2 tbsp olive oil
  • 2 small zucchinis
  • 1 14 oz. can of cannellini beans tossed with 1 tbsp lemon juice, 1/4 tsp oregano, and salt and pepper to taste
  1. Preheat the oven to 425 F.
  2. Cook pasta of choice al dente. Reserve 1/2 cup of pasta water and set aside.

  3. Cut bell peppers in half and place on a baking sheet. Drizzle or brush with olive oil. Roast for 20 minutes.

  4. Peel the skin off the bell peppers and add the bell peppers to a blender. Blend with Planet Oat Unsweetened Original Oatmilk, tomato sauce, lemon juice, red chili flakes, salt, and optional cashews.

  5. Sauté 2 small zucchinis in a little olive oil for about 5 minutes or until they brown. Add the pasta cooked al dente, followed by the sauce. If you feel like the pasta needs to be saucier, make sure to add the reserved pasta water a little bit at a time.

  6. Mix the cannellini beans with lemon juice, oregano, salt, and pepper. Microwave for about 20 seconds before tossing them into the pasta.