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  1. The sauerkraut was delicious! The paprika was excellent with it and you really do need that much garlic to stand up to the tang.

    I added a dab of sriracha, cooked the sauerkraut right down, and served it over Not Dogs, vegan hot dogs made of carrots. It was exceptional.

    I will use this recipe again for various applications. I’m thinking of making latkes with it next.

  2. I liked the flavour and texture of the sauerkraut in this recipe. I used gluten free penne and thought it was a very good main. I will make it again.

  3. I’m sorry but this was not a winner for me. I like sauerkraut but maybe just on hot dogs. I ended up throwing this in the compost bin & having a cookie for dinner.

    1. Sorry to hear that. What about it didn’t you like? Sauerkraut does have a different flavour when it’s cooked to when it’s raw.

  4. Really good! I love sauerkraut but never thought of this combo, it’s easy and good. But a verrry generous amount of nutritional yeast really makes it even better!

  5. My pantry + fridge are pretty bare and it’s too cold outside, so I thought I’d get creative with what I have. I remember a friend’s spectacular sauerkraut lasagna, so I looked up sauerkraut pasta recipes and found this one. So glad I went with it — simple, easy, relatively quick, absolutely delicious!

    A few notes:
    –I found that some freshly ground pepper really helped round out the finished dish
    –Heating sauerkraut does kill a lot of its good bacteria, so if you’re looking to reap the maximum health benefits from sauerkraut, this is not that dish. However, if you have a lot of sauerkraut on hand (like me!) and you need to get creative with how you eat it, I 100% recommend this recipe.
    –For those who aren’t vegan: I found that topping the pasta with a hard-boiled egg really helped make this a filling main dish

    Thank you for sharing this wonderful recipe!

  6. We enjoyed this and are here to tell you it’s tasty even when reheated in the microwave the next day! Makes our apartment smell great. Going to make it again in the very near future. I used a 24oz/680jar of sauerkraut, then noticed (after shopping and before cooking) that your recipe links to a 32oz/907g jar. I also used approximately 2oz/56g more pasta than recommended and will use less next time so the flavor will be more concentrated. It seemed like it had enough sauerkraut but I just wanted to check — do you really use a 32oz/907g jar, including liquid? In the recipe you say to use drained sauerkraut but elsewhere in this post you advise me can use the entire contents for a recipe like this. I did that and didn’t bother adding salt.

    1. Hi Nicole,
      Sorry about the confusion! I linked that particular product as that’s the sauerkraut that I personally use and recommend (as it’s super tasty and organic). However, where you see the link in the recipe card itself, it states to use 2 tightly packed cups of sauerkraut, drained. I hope that helps to clear things up.

      1. I made this again and this time I left out the oil and the sauerkraut liquid and reduced the amount of pasta to what you suggested. Even better!