Summary

Ingredients

• 500 g spahetti
• 0.5 ½ pineapple
• 1 can sauerkraut (champagne cabbage)
• 1 packet hollandaise sauce
• 100 g feta cheese
• salt
• Pepper, black, freshly ground

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Instructions

1. Cook the pasta according to the instructions. Cut the pineapple and feta cheese into small cubes. Drain the sauerkraut and pour the hollandaise sauce onto the hot, finished spaghetti. Mix in the feta and pineapple cubes. Season to taste with salt and freshly ground black pepper.