FUSION meals are a great way to experience the cuisine of various cultures and at the same time, enjoy the nutritional benefits that come from the use of diverse ingredients.
Pasta is a widely used cooking ingredient and while Malaysians love the taste and flavour of Italian meals, it helps to put a local twist to it.
Here are some one-pot pasta recipes with a Malaysian touch, crafted using Alce Nero products by Retna Vijayan, a business owner and mother-of-three.
Alce Nero pastas are made in Italy from durum wheat so they're rich in folic acid, iron and lutein, high in protein and dietary fibres while having a low glycaemic index.
One Pot Alce Nero Pumpkin Pasta Lemak
*Heat oil to saute onions, garlic, ginger, lemongrass, chillies, kaffir lime leaves and pumpkin in a large pot.
*Add prawns and stir until they are just done. Fish the prawns out and reserve to decorate each serving.
*Meantime, the pumpkins should be softening up. Add Alce Nero Organic Penne Rigate and chicken broth (or water). Stir well, bring to a boil.
*Reduce heat to low and simmer. Add coconut milk for a creamy, silky sauce. Simmer for an additional 10 minutes and then add fish sauce or light soy sauce, black pepper and chilli flakes if necessary.
*Cook until pasta is al dente. You should be left with a thick sauce that clings to the penne.
*Dish into serving bowls, top with the reserved prawns, drizzle with a little Alce Nero Extra Virgin Olive Oil, sprinkle some chilli flakes and finely sliced lemongrass and/or kaffir lime leaves.
One Pot Alce Nero Mamak Chicken Soup Pasta
*Fry a stick of cinnamon, three cloves, a star anise, minced garlic, a red and yellow quartered onion, a few finely sliced red chillies and grinded pepper in a large pot until fragrant.
*Then, add chicken soup spice powder and fry for a few minutes. Add cubed chicken breast and fry until opaque. Next, add chicken stock, pounded ginger, cubed potatoes, sliced carrot and celery and bring to a boil.
*Turn heat to medium and add Alce Nero Organic Macaroni to cook until al dente. If you like more soup, stir in a cup of water.
*Serve in soup bowls and garnish with coriander leaves and fried shallots.
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