Quick Spaghetti with Baked Beans and LeeksPosted on: 10th Feb 2009
2 x 415-420g tins of baked beans
750g wholemeal spaghetti
boiling water to cook spaghetti
10 tbs tomato puree
2 tbs garlic puree
2-3 leeks – about 500g (cut in half lengthwise, washed, sliced)
2-3 tbs Carotino or olive oil
1 cup hot water for sauce
hot sauce - optionally
150g mature Cheddar (grated)
Cook spaghetti in salted water, drain. In meantime fry sliced leeks on oil in a large frying pan or wok. Add tomato puree, garlic puree, baked beans and hot water. Season with salt and optionally hot sauce. Share pasta to the plates, top with baked beans sauce, sprinkle with grated Cheddar, freshly ground pepper.
Serve 6 people.
- Serve some cherry tomatoes or fresh salad on a side.
Margot DOLEWSKA DYER is Brighton based blogger dedicated to crafts, recipes, reviews, food styling and photography. She is also behind 416 Studios specializing in web design & photo retouching. You can connect with her via Google+.
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