Spaghetti With Bean and Chestnut Sauce
"Wonderful for using up any leftover chestnut puree at Xmas time."
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 350 g spaghetti
- 4.92 ml olive oil
- 1 small red chile, seeded and chopped
- 100 g unsweetened chestnut puree
- 120 ml vegetable stock
- 73.94 ml dry sherry
- 50 g cooked chestnuts, peeled and chopped
- 14.79 ml fresh thyme, chopped
- 400 g flageolet beans, drained and rinsed
- 29.58 ml double cream, aka heavy cream
directions
- Cook the spaghetti according to pack instructions.
- Meanwhile heat the oil and gently fry the chilli for 2 minutes.
- Add the puree, stock and sherry to the pan and heat gently to make a sauce.
- Stir in thyme, beans, chestnut and seasoning if desired. Warm over a gentle heat for 5 minutes Stir in cream.
- Drain pasta and toss in sauce.
- Serve garnished with parsley and black pepper.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I left the beans out of the recipe to save calories...still gorgeous:)))
RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
