Vegan Sauerkraut and Tomato Pasta

Name: Vegan Sauerkraut and Tomato Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 1/2 cups sauerkraut, drained; 1 (28 ounce) can diced tomatoes; 1/4 teaspoon brown sugar; 1 garlic clove, minced; 1 tablespoon olive oil; 1 teaspoon dried basil; 1 teaspoon dried oregano; salt and pepper; 1 lb campanelle pasta

(2)

Recipe by tendollarwine

I never thought that sauerkraut would be good in a pasta dish, but after trying this out, I proved myself wrong! This is a great, heardy, tangy dish that any kraut-lover will surely enjoy.

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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

cups sauerkraut, drained
1

(28 ounce) can diced tomatoes
¹⁄₄

teaspoon brown sugar
1

garlic clove, minced
1

tablespoon olive oil
1

teaspoon dried basil
1

teaspoon dried oregano
salt and pepper
1

lb campanelle pasta

DIRECTIONS

Heat the oil in a large pan over medium heat. Add the garlic and sauté until golden brown. Add the sauerkraut and sauté until it starts to soften, about 5 minutes. Add the tomatoes, brown sugar and seasonings, stir, and simmer for about 15 minutes.
Taste and adjust seasonings.
While the sauce is simmering, cook the noodles until al dente. Drain, return to the pot, and toss with some olive oil.
Pour in the sauce and toss with the pasta.
Optional: Drain, slice, and fry tofu with the sauerkraut for added protein.

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