Spaghetti with Crunchy Chestnut and Grill fish in Coconut Cream sauce

by HappyMan (follow)
Cherish all we have, simplify all in our life, enjoy every moment.
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This creamy but not heavy pasta dish is so delicious and healthy that is full of lovely coconut and basil flavours, crunchy sweet chestnuts and tasty grilled fish.

Spaghetti with Chestnut and Baked Fish

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 4 servings

200g Spaghetti
1 cup roughly chopped leftover grill fish fillet of your choice
1 cup finely chopped roast chestnut
1/2 cup sliced leek/onion
2 garlic cloves, chopped
1-2 tbsp butter
2-4 tbsp white wine, optional
1/4 cup chopped fresh basil leaves
1/2 cup coconut cream
grated parmesan cheese
olive oil cooking spray
salt and pepper to season


Cook spaghetti in salted boiling water for about 5 minutes until tender. Drain.

Spray olive oil on a saucepan over medium heat. Add leek/onion slices and chopped garlic. Saute for half minute.

Add butter and white wine. Cook until liquid is reduced by half.

Add chopped chestnut, chopped fish and chopped basil. Toss to combine.

Stir in coconut cream to combine. Cook until liquid is reduced to half.

Add drained spaghetti and 1 tbsp grated parmesan cheese, toss to combine.

Season with salt and pepper

Transfer and divide between serving plates.

Sprinkle with some parmesan cheese and chopped basil leaves.

Spaghetti with Chestnut and Baked Fish

Serve immediately.

#Coconut cream
#Table for 2
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