Pasta...and sauerkraut..?!?
Yep, you read right. But before you click away, you're gonna want to try this. We get asked a lot what our ferments go well with and often our easy answer is... "everything!". And we really mean it. When we create recipes, we like to share just how versatile ferments like sauerkraut and kimchi are.
The creaminess of this sauce is perfectly complemented by the tangy, mustard bite of our Reclaimed Red Kraut. If you're wanting to make this a vegan dish, vegan sour cream and vegan blue cheese will work just fine to make the sauce. Alternatively if you're missing your meat, frying some chopped bacon with the onions will make a damn fine sauce too.
PS. if you're Italian and are massively disagreeing with us right now, try the recipe first - you'll see what we mean!
Ingredients (serves 2)
1/2 tbsp x butter
1 tbsp x vegetable oil (we use rapeseed)
2 x shallots (or 1 onion), thinly sliced
200g x mushrooms, thinly sliced
2 x cloves garlic, crushed
200g x cream cheese
50g x blue cheese, crumbled
200g x linguine, spaghetti or tagliatelle
4tbsp x Reclaimed Red Kraut
Chopped fresh parsley, to serve
Method
Heat the butter and oil in a deep frying pan on a medium heat. When the butter is melted and lightly frothing add the shallots. Cook for a few minutes until just starting to golden.
Heat a saucepan of water until it's boiling. Using a lid helps reduce how long this takes and saves energy!
Add the mushrooms and garlic and cook for a further 5-10 minutes until the mushrooms are softened and reduced.
Once the saucepan of water is boiling add the pasta and cook for roughly 10 minutes, until al dente (still has a bite to it).
Add the cream cheese and stir well. Once the cream cheese has melted and is bubbling gently add the blue cheese, again, mixing until well combined.
When the pasta's ready, add to plates topped with the mushroom sauce. Serve with our Reclaimed Red kraut and sprinkle with parsley.
Enjoy!!