Spaghetti With Bean And Chestnut Sauce - cooking recipe

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

Preparation

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.