Splash out on a good vinegar and oil for this recipe to taste truly delicious. I used organic adzuki bean spaghetti, but you can substitute with pasta or noodles already in your store cupboard.
Ingredients
| 1 bunch | Baby carrot, scrubbed |
| 400 g | Button mushrooms, wiped |
| 1 tsp | Thyme leaves, roughly chopped |
| 1 Tbsp | Oregano leaves, or marjoram, roughly chopped |
| 2 Tbsp | Red wine vinegar |
| 3 Tbsp | Extra virgin olive oil |
| 1 packet | Adzuki bean spaghetti, approx 200g, organic (Main) |
| 1 | Roast chicken, store-bought, shredded (Main) |
| 1 packet | Baby spinach, to serve |
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Directions
- Blanch the carrots in boiling salted water until tender. Pan-fry the mushrooms in a little oil until lightly browned and tender. While still warm mix together in a bowl with the herbs, vinegar and oil. Season well with salt and freshly ground black pepper.
- Cook spaghetti in plenty of boiling salted water for 5-6 minutes or according to the packet instructions, until al dente. Drain well and toss through the marinated vegetables.
- Gently mix through the shredded chicken and mix through baby spinach leaves before serving.
