Autumn Pasta Salad

Ingredients

• 400 g fusilli
• Salt
• 2 carrots
• 1 stalk leek
• 4 tbsp olive oil
• 100 ml Vegetable broth
• 2 Garlic cloves
• 400 g mushrooms (e.g., porcini, chanterelles)
• black pepper (freshly ground)
• 2 tbsp white balsamic vinegar
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Cook the pasta in salted water until al dente. Drain and rinse with cold water. Peel and cut the carrots into sticks. Wash, trim, and slice the leek into strips. Sauté the carrots and leek briefly in 2 tablespoons of hot oil. Deglaze with vegetable broth and simmer gently for 2–3 minutes before adding to the pasta.

2. 2.

   Peel and finely chop the garlic. Clean and slice the mushrooms, then brown them with the remaining hot oil and garlic for 2–3 minutes. Season with salt and pepper, and add to the pasta as well. Mix in chives and vinegar, then season with salt and lemon juice. Serve warm.