Kraut, Noodle and Mushroom Dish

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Bring a large pot of generously salted water to a boil for the pasta.

   Ca. 8 min.

   Kokkens note: Salting the pasta water is key to flavoring the pasta from the inside out.

2. 2

   While the water heats, melt the plant-based butter in a large skillet or Dutch oven over medium-high heat.

   Ca. 1 min.

3. 3

   Add the sliced onion and sauté for about 5 minutes, until it softens and becomes translucent.

   Ca. 5 min.

4. 4

   Add the sliced mushrooms to the skillet. Cook, stirring occasionally, for 8-10 minutes until they are well-browned and their released liquid has evaporated.

   Ca. 10 min.

   Kokkens note: Don't overcrowd the pan; this helps the mushrooms brown rather than steam.

5. 5

   Once the water is boiling, add the rotini pasta and cook according to package directions until al dente.

   Kokkens note: This step happens at the same time as the vegetables are cooking.

6. 6

   Add the rinsed and drained sauerkraut to the skillet with the onion and mushroom mixture.

   Kokkens note: Rinsing the sauerkraut removes excess brine and mellows its flavor.

7. 7

   Stir to combine and continue to cook for another 5 minutes to heat the sauerkraut through.

   Ca. 5 min.

8. 8

   When the pasta is done, drain it well in a colander.

   Ca. 1 min.

9. 9

   Add the drained pasta to the skillet with the vegetable mixture.

   Ca. 1 min.

10. 10

    Season with the black pepper and salt, then toss everything together until well combined. Serve immediately.

    Ca. 1 min.

    Kokkens note: Taste and add more salt or pepper if desired.