Organic Seed Topper on Garlic Spinach And White Bean Pasta

total time: 20 Min| Servings: 3-4 Servings


  • 8 oz of your favorite pasta
  • 1/4 cup extra-virgin olive oil
  • 6 garlic cloves, peeled and thinly sliced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 6-oz bag baby spinach
  • 1 2-oz tin of anchovies, drained and chopped
  • 1 can white beans, drained and rinsed
  • Parmesan, crumbled feta or goat cheese, for serving 


  1.  Bring a large pot of salted water to a boil on. Cook pasta according to package instructions until al dente. Drain, reserving about 1/4 cup of starchy pasta water and place pasta back in the pot.
  2. Heat olive oil in a large skillet on medium heat. Add garlic and red chili flakes. Cook about a minute or two until the garlic is fragrant and just starting to get a hint of color. Stir in the anchovies and cook, stirring constantly and breaking the anchovies down further with a spatula, until the anchovies have melted into the oil and it smells nutty. 
  3. Stir the garlic-anchovy sauce into the pot with the pasta. Turn on medium heat, add spinach, white beans and reserved pasta water, cover and cook until warmed through and spinach is wilted. The pasta and beans on the bottom of the pot will get nice and crispy. 
  4. Season with salt and black pepper to taste (although it may be salted enough from the anchovies). 
  5. Top with “FOOD WITH PURPOSE ORGANIC SEED TOPPER” then serve. Garnish with walnuts and cheese