Ingredients 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.