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Tuscan White Bean and Spinach Pesto Pasta


  • 1/2 Better Bean Co Tuscan White Beans
  • 1 cup fresh spinach
  • 1 package gluten-free pasta
  • Mozzarella Style Shreds Daiya Cheese
  • 2 large garlic cloves
  • 2 chicken breasts
  • Fresh rosemary
  • 1 Tbs Apple Cider Vinegar
  • Chosen Foods Avocado oil (or olive oil)
  • Zucchini for zoodles (optional)
  • Juice from 1 lemon


  1. Prepare chicken
  2. Cook pasta according to directions on package
  3. In a blender add Tuscan White Beans, spinach, garlic, lemon, apple cider vinegar, avocado oil and rosemary.
  4. Make “zoodles” from your zucchini and set aside.
  5. Once finished cooking, strain pasta and add pesto sauce and Daiya cheese
  6. Heat for an additional 5 minutes so garlic can cook a little bit
  7. Serve and enjoy!

Serving Size:

About 2

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Margaret’s interest in nutrition peaked after a series of major health crisis’. Determined to feel better she began healing her body with food. She believes that through food we can begin heal our body, mind and spirit. She currently lives in Portland, Oregon, and works as a graphic designer, marketing specialist, photographer, and will soon be working toward becoming a shamanistic practitioner.