Pasta is a Malaysian favourite but the usual method of making the sauce in one pot, boiling the pasta in another, then combining in an oven proof dish before sprinkling with cheese and grilling takes time, and creates an enormous pile of washing-up in the sink.
So, if you want that home-cooked organic deliciousness with minimal effort and maximum flavour, Alce Nero has four time and effort saving recipes with organic pasta and organic pasta sauce that you can make a hearty lunch or dinner for you and your family with just one pot.
The one-pot pasta meals are localised to Malaysian tastebuds from prep to table in under 45 minutes and all in one pot.
These recipes were developed by Retna Vijayan, a business owner and mother-of-three, who cooks dinner for five every weekday.
Alce Nero’s farm-to-table concept is made possible by working with its network of organic farmers who grow and produce food without using pesticides or synthetic chemicals and non-polluting. They do not use Genetically Modified Organisms (GMOs) to meet global organic certification standards.
The Alce Nero products are certified organic displaying European Organic Certification and the Japanese Organic Certification. It is certified halal by official certification bodies recognized by Department of Islamic Development Malaysia (Jakim).
Alce Nero pastas are made in Italy from durum wheat. It is rich in folic acid, iron and lutein, high in protein and dietary fibres while having a low glycaemic index.
1) One Pot Alce Nero Pumpkin Pasta Lemak
The creamy consistency meets savoury flavours of pumpkin are a feast for everyone.
Prep time: 10 minutes, cook time: 25 minutes, serves: 2 to 4 pax
Ingredients:
2 tbsp Alce Nero Extra Virgin Olive Oil (for sauteing)
250g pack of Alce Nero Penne Rigate
100ml of Ayam Brand Coconut Milk
1 litre chicken stock (or water)
1 yellow onion (diced)
4 to 8 cloves garlic (minced)
1 stalk lemongrass bruised (cut into 5 cm lengths)
3 to 5 red chillies (finely chopped)
3 to 5 kaffir lime leaves (finely sliced)
1 tbsp fish sauce (or use light soy sauce)
1 tsp grated ginger (optional)
400g diced pumpkin
200g peeled prawns or shrimp
Salt, black pepper and chilii flakes (to taste)
Method:
1. In a large pot, heat the oil to saute the onions, garlic, ginger, lemongrass, chillies, kaffir lime leaves, and the pumpkin. Stir, stir, stir until the onions are translucent. The smell should be amazing.
2. Add the prawns and stir until they are just done – no longer translucent but not rubbery. Fish the prawns out and reserve to decorate each serving. The pumpkins should be softening up.
3. Add the Alce Nero Penne Rigate and the chicken broth (or water). Stir well, bring to the boil, stir again and bring to a simmer. Reduce heat to low.
4. Add the Ayam Brand Coconut Milk for a creamy, silky sauce. Simmer for an additional 10 minutes. Add the fish sauce or light soy sauce, black pepper and half the chilli flakes as if necessary. Stir well, then taste.
5. Adjust to taste with more salt or spices. Test the pasta for doneness – al dente at about 12 minutes. You should be left with a thick sauce that clings to the penne at this stage.
6. Dish into serving bowls, top with the reserved prawns, drizzle with a little Alce Nero Extra Virgin Olive Oil, sprinkle with some chilli flakes and some finely sliced lemongrass and/or kaffir lime leaves.
2) One Pot Alce Nero Chicken Soup Pasta
One of the simplest pasta but the taste is worth much more than the minimal effort.
Prep time: 10 minutes, cook time: 25 minutes, serves: 2 to 4 pax
Ingredients:
250g of Alce Nero Organic Macaroni
1500 ml chicken stock (or water with a chicken stock cube added)
400gm cubed chicken breast (you can also use shredded leftover roast or fried chicken)
2.5cm piece of ginger (pounded)
2 carrots (peeled and sliced into rounds)
2 sticks celery (sliced)
2 small potatoes-optional (cubed into 1 cm cubes)
Aromatics:
1 tbsp vegetable oil
1 stick cinnamon
3 cloves
1 star anise
4 cloves of garlic (minced)
1 red onion (quartered)
1 yellow onion (quartered)
2 to 3 red chillies-optional, (finely sliced)
White and black pepper (to taste)
Method:
1. In a large pot, fry all the aromatics, except the chicken soup spice powder, until fragrant. Continue frying until the onions are translucent, then add the chicken soup spice powder and fry for 2 to 3 minutes.
2. Add the cubed chicken breast and fry until opaque for about 3 minutes. Next add all the other items except the macaroni, and bring to the boil.
3. Then turn the heat to medium, and add the Alce Nero Organic Macaroni cooking until al dente. If you’d like more soup, stir in a cup of water.
4. Serve in soup bowls, garnished with coriander leaves and fried shallots. Perfect on a rainy day.
3) One Pot Alce Nero Minestrone Fusilli
Minestrone can be the comfort food for busy weeks as you can add any vegetables to make this pasty heartier. Recommended to use Alce Nero Fusilli Tricolore with its orange and green strands derived from tomatoes and spinach adds the goodness of organic vegetables while making the meal more exciting for the kids too.
Prep time: 5 minutes, cook time: 20 minutes, serves: 2 to 4 pax
Ingredients:
250g Alce Nero Fusilli Tricolore
1 bottle Alce Nero Vegetable Pasta Sauce
100g cherry tomatoes (halved)
1 large carrot (diced)
2 sticks celery sliced
100g fresh mushroom of your choice
100g Ayam Brand Sweet Cup Corn
100g Ayam Brand Garden Peas
4 to 8 garlic cloves (minced)
1 yellow onion (diced)
600ml water
1 tsp salt
1 tsp ground black pepper,
1 tsp chilli flakes
200g fresh spinach leaves
2 sprigs of fresh thyme or rosemary-optional
Method:
1. Add all ingredients to a large pot, except the spinach, mix well. Boil on high heat. Once contents have come to a boil, reduce to medium low and simmer, stirring occasionally to keep ingredients from sticking.
2. Cook until the Alce Nero Fusilli Tricolore is al-dente and well-coated in sauce. Turn heat off, fold in the spinach until wilted and dish into individual bowls.
3. This is an incredibly easy and forgiving recipe that you can dress up or dress down based on your preference. Change up the vegetables according to your choice or what is available in your fridge, add plant-based meat or regular meat.
4. Add more pasta sauce and/or water if you like a soupier consistency. If you have more time you can fry the garlic, onion and spices for more fragrance and flavour but if you don’t, it will still taste amazing.
5. This recipe works best with a short pasta such as fusilli that can ‘hold’ the hearty ingredients.
4) One Pot Alce Nero Viral Miso Butter Mushroom Spaghetti
This viral dish makes a perfect dinner meal and leaves you wanting for more.
Prep time: 10 minutes, cook time: 25 minutes, serves: 2 to 4 pax
Ingredients:
Sauce
Miso butter
40ml room temperature butter
4 tbsp miso paste
1 tsp of fresh cracked pepper
4 to 6 tbsp of heavy cream for a creamier sauce- optional (mix all the above together into a well combined sauce)
In the pot
1 to 2 tbsp of extra virgin olive oil (for sauteing)
250g Alce Nero Whole Wheat Spaghetti
1 yellow onion (diced)
300g to 400g fresh mushrooms (shitake, shimeji, eryngii, oyster, etc) sliced or pull apart to bite-sized chunks
4 to 6 cloves of garlic (minced)
1 litre of stock (chicken, beef or vegetable) or water
60ml butter to finish the sauce
Fresh ground black pepper to taste
Spring onions (chopped)
Method:
1. In a large pot, heat the butter to saute the onion and mushrooms on low heat. For more flavour, allow the mushrooms to brown. Stir frequently.
2. Remove a quarter of the mushrooms, and reserve for garnish. Add the garlic and stir fry to fragrant but not crispy. Now add in the Alce Nero Whole Wheat Spaghetti, stock or water, and bring to the boil.
3. Once boiling, reduce to a simmer until 1 to 2 minutes before the al dente cooking time on the pack. Stir occasionally. Most of the water would have been absorbed at this point.
4. Add in the miso butter sauce, and stir well to incorporate and coat the spaghetti. Stir, stir, stir.
5. Once pasta is done, dish into serving plates. Top with reserved mushrooms, a sprinkle of chopped spring onions and a pinch of cracked black pepper. Earthy, comforting and just as good as what you’d get at your favourite cafe. This is why it’s a viral recipe.
