Spaghetti With Bean And Chestnut Sauce

• 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

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.

olive oil, red chile, puree, vegetable stock, sherry, chestnuts, fresh thyme, flageolet beans, double cream

Taken from www.food.com/recipe/spaghetti-with-bean-and-chestnut-sauce-193055 (may not work)