20 Minute Vegetarian Pasta & Beans

1 250g can of red kidney beans drained
1 350g pack of Gluten-free or regular penne pasta
2 tbsp of tomato paste
1 cup of water
2 cloves of garlic
2 tbsp of extra virgin olive oil
1 stem of chopped leek
Dash of salt and pepper
2 stems of chopped green onion
3 tbsp of fresh grated Romano or parmegiano cheese

1. In a flat round 1-2 inch pot, boil pasta, drain and add 1 tbsp of olive oil, mix and set aside in a bowl.
2. Using the same pot, add 1 tbsp of oil, garlic and leek and fry for 5 mins. Add tomato paste, salt, pepper and water. Mix well. Add drained beans and cook for 5-10 mins. 
3. Add boiled pasta to sauce. Mix and garnish with chopped green onions and grated cheese.
    Serves: 4

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