WHILE pasta traces its origins to Italy, one can get creative with this versatile ingredient and create wholesome, nutritionally balanced meals with a local twist.
As a kitchen ingredient, pasta can be used in a variety of ways to enhance the nutritional content of daily meals.
Look for whole wheat and organic options when choosing pasta to add both flavour and goodness to meals and always include protein and vegetables to pasta dishes for balanced meals.
To suit the Malaysian taste bud, Alce Nero has crafted a range of pasta recipes that are nutritionally balanced and appeal to local foodies.
Whole Wheat Laksa Carbonara
Prep time: 5 minutes, cook time: 25 minutes, serves: 3-4 pax
Children and many adults love carbonara but traditional carbonara can be a bit heavy, and bland to local palates. This fusion meal combines spicy laksa with creamy carbonara.
Cook Alce Nero Whole Wheat Spaghetti according to package instructions. Drain and set aside. In a bowl, whisk the eggs and season with a pinch of salt and black pepper. Set aside.
Heat a bit of cooking oil in a pan, add laksa paste and sauté for a few minutes until fragrant. Pour in coconut milk and bring the mixture to a gentle simmer. Slowly drizzle the whisked eggs into the laksa mixture while continuously stirring to create a creamy texture. Add cooked chicken and prawns to the laksa carbonara sauce.
Toss the cooked pasta into the laksa carbonara sauce, ensuring the pasta is well coated. Season with more salt and pepper to taste as needed. Serve with freshly chopped cilantro leaves.
Rendang Bolognese
Prep time: 10 minutes, cook time: 40 minutes, serves: 4-5 pax
Spaghetti bolognese is for many of us the quintessential Italian pasta, although lacking in the spices that local tastebuds crave. This version blends Italian and Malay culinary culture.
Cook Alce Nero Tricolore Spaghetti according to package instructions. Drain and set aside. Heat a tablespoon of extra virgin olive oil in a pan over medium heat. Add chopped onion and minced garlic, sauteeing until fragrant. Add minced beef to the pan, brown until cooked through, breaking it up as you stir.
Stir in rendang paste, ground cumin, and ground coriander. Cook for five minutes to infuse the flavours.
Add diced carrot and celery to the pan. Cook until the vegetables start to soften. Add chopped tomatoes, coconut milk, beef or vegetable broth, and tomato puree. Stir well and let the mixture simmer over medium-low heat allowing the flavours to meld together and the sauce to thicken.
Season with salt and pepper to taste. Serve the rendang bolognese sauce over the cooked spaghetti. Garnish with freshly chopped cilantro leaves.
Stir-Fried Pesto Pasta
Prep time: 10 minutes, cook time: 25 minutes, serves: 4-5 pax
Cook Alce Nero Spaghetti according to package instructions. Drain and set aside.
In a food processor, combine fresh basil leaves, pine nuts, grated parmesan cheese, minced garlic, and a pinch of salt and pepper. Pulse until the ingredients are finely blended. With the food processor running, slowly drizzle in extra virgin olive oil until the mixture forms a smooth pesto sauce. Adjust the seasoning to taste.
Heat butter in a pan over medium heat. Add chopped onion and sauté until fragrant and translucent. Add bell peppers, cherry tomatoes, and zucchini to the pan and sauté for a few minutes until they are slightly tender. Toss the cooked spaghetti into the pan with the sautéed vegetables. Add the prepared pesto sauce to the pan and mix everything together until the pasta is evenly coated. Cook for an additional couple of minutes to warm up the pesto and combine the flavours.
Serve the stir-fried pesto pasta in individual plates, garnished with extra grated parmesan cheese.
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