Spaghetti With Bean and Chestnut Sauce

Wonderful for using up any leftover chestnut puree at Xmas time.

• Ready In: 20 mins
• Serves: 4

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.