Creamy Chestnut Spaghetti

1: Break up the stuffing in the pouch & heat 2 tbsp of oil in a non-stick frying pan.

2: Once hot, add the stuffing & fry for 10-15 mins until crisp, being careful not to burn.

3: Set aside, then finely dice the onion & add to the same pan with 1 tbsp oil & salt.

4: Cook the onion until translucent for 5-10 mins, then mince the garlic & cook until fragrant for 1-2 mins.

5: Re-add the stuffing, add finely chopped rosemary & cook for another minute.

6: Add the wine to the pan as it begins to catch and cook off for several minutes.

7: Pour in the vegan cream, add nutritional yeast, season with salt & pepper, then simmer for 10-15 minutes.

8: Roast the chestnuts at 180°C for 15 minutes, while boiling salted water for the spaghetti.

9: Cook the spaghetti until al dente, adding 1-2 ladles of pasta water to the sauce and reserving another mugful.

10: Strain the pasta and mix it with the sauce, kale, parsley, and a squeeze of lemon, adding pasta water if needed.

11: Stir until creamy and thick, then roughly chop the roasted chestnuts and serve with toasted chestnuts on top and garnish with parsley and black pepper.