Spaghetti With Bean and Chestnut Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Wonderful for using up any leftover chestnut puree at Xmas time. Ingredients:
350 g spaghetti |
1 teaspoon olive oil |
1 small red chile, seeded and chopped |
100 g unsweetened chestnut puree |
120 ml vegetable stock |
5 tablespoons dry sherry |
50 g cooked chestnuts, peeled and chopped |
1 tablespoon fresh thyme, chopped |
400 g flageolet beans, drained and rinsed |
2 tablespoons double cream, aka heavy cream |
Directions:
1. Cook the spaghetti according to pack instructions.
2. Meanwhile heat the oil and gently fry the chilli for 2 minutes.
3. Add the puree, stock and sherry to the pan and heat gently to make a sauce.
4. Stir in thyme, beans, chestnut and seasoning if desired. Warm over a gentle heat for 5 minutes Stir in cream.
5. Drain pasta and toss in sauce.
6. Serve garnished with parsley and black pepper.
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