Summary

Ingredients

• 250 g spahetti
• 200 g chestnut (s), vacuum-packed, pre-cooked
• 1 leek
• olive oil
• garlic
• 4 tablespoon maple syrup
• 1 tablespoon soy sauce
• 100 ml cream
• salt and pepper
• Chilli flakes
• Parmesan, freshly grated

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Instructions

1. Cook the spaghetti in salted water until al dente as usual.
2. In the meantime, cut the chestnuts into pieces and the leek into fine strips.
3. Heat the olive oil in the pan and squeeze the desired amount of garlic. Add the chestnuts, mix with the oil and heat for 2 minutes while stirring well. Add the maple syrup and soy sauce and simmer a little. Then add the leek and stir-fry until the leek has softened. Deglaze with the cream and simmer again a little. Season with salt, pepper and chilli flakes.
4. Drain the spaghetti, place on a plate and cover with the chestnut mixture. Finally sprinkle some parmesan on top.