In this autumn pasta with mushrooms and cavolo nero, there is still a bit of summer thanks to aromatic tomatoes from a jar, which we preserved this summer. Our Garlic & Pepper Sauerkraut brings a lot of umami flavour.
Recipe For 2 people.
250 g pasta of your choice (we used whole grain spaghetti)
300g mushrooms (we used brown mushrooms and oyster mushrooms), cleaned and cut into bite-size pieces
200g cocktail tomatoes, fresh or caramelized in the oven
A few cavolo nero leaves, rinsed, with the large central stalks removed and sliced
1 red onion, peeled and cut into thin rings
1 clove of garlic, peeled and pressed
4-6 tbsp SUUR Garlic & Pepper Love Craft Kraut
salt, pepper, balsamic vinegar
pine nuts, parsley
Cook the pasta al dente according to package directions.
Meanwhile, prepare the vegetables: Heat 1 tablespoon olive oil in a pan and sauté the onion for about 5 minutes.
Add another tablespoon of oil and the mushrooms, season, and fry, stirring occasionally, until mushrooms become slightly brown.
Then add the cavolo nero and the tomatoes and fry briefly until the kale is a little soft. If you are using oven tomatoes that have already been cooked, carefully stir them in, and heat them up at the very end.
Add the pasta to the vegetables and mix gently.
Serve on plates with sauerkraut, parsley and possibly pine nuts.