Bell Pepper and Sauerkraut Pan with Pasta
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g croissant noodles or penne
- 2 red pepper (s)
- 2 onions)
- 2 cloves garlic)
- 400 g sauerkraut
- 5 tablespoon tomato paste
- 1 cup sour cream
- 250 ml vegetable stock
- fat
- salt and pepper
- Chili powder
- Herbs, fresh
- possibly parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water until al dente, then drain.
- In the meantime, clean the peppers and cut into cubes. Peel the onions and garlic and also cut them into cubes.
- Heat the fat in a pan and sauté the onions and garlic in it. Add paprika and sauerkraut and sauté briefly. Deglaze with the vegetable stock and stir in the tomato paste. Simmer a little and then stir in the sour cream. The herb should still have a bit of bite. Season to taste with salt, pepper, chilli and a little sugar. Finally stir in the pasta and let it get hot.
- Sprinkle with fresh herbs before serving. I like to use parsley and chives. If you like, you can sprinkle some parmesan on top.
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