Serves:
4
1 large
onion chopped
1 stalk
celery chopped
6
mushrooms chopped
2
tablespoons olive oil
1 cup
of sauerkraut drained
¼ pound
fettuccini pasta
8 small
Yukon Gold potatoes
1
teaspoon caraway seed
Quarter
potatoes and boil until cooked through.
Sauté onion, celery and mushrooms in oil until onions are tender. Add potatoes, sauerkraut, caraway seed
and ½ cup hot water and simmer for
10 minutes.
Cook
Fettuccini until tender in unsalted boiling water; drain.
Stir
together sautéed vegetables with fettuccini. Heat through and serve.