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Spaghetti With Bean and Chestnut Sauce

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“Wonderful for using up any leftover chestnut puree at Xmas time.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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