Author: Ana Mihelić

Red pesto pasta

During weekdays, we often crave a light, nutritious, and quick meal for lunch. Pasta dishes are ideal for this because they are al dente in just a few minutes. Since pasta can be enjoyed hot with sauces or cold as a salad, there are numerous serving options. A homemade pesto, for example, goes perfectly with Alver’s protein-rich pasta.


1⁄2 cup sundried tomatoes, drained and chopped

3 cups fresh basil leaves (loosely wrapped)

3-4 fresh garlic cloves

1/2 tsp golden chlorella

1⁄2 cup pine nuts or walnuts

1⁄2 cup olive oil

1⁄2 tsp salt

black pepper

In a food processor, blend the tomatoes, basil leaves, and garlic. Add golden chlorella, nuts and 1/4 cup olive oil; mix well.

Then add the remaining 1/4 cup olive oil, salt and pepper; mix well again. Store in the fridge or separate evenly into ice cube trays and freeze. Use the pesto with pasta dishes, such as Alver Protein Pasta (Penne or Fussili).

Penne with Mushrooms

Serves 2 people

Penne with mushrooms is a quick and healthy meal. Alver’s high-protein penne taste like the pasta you know and love. They are made in Switzerland from durum wheat semolina, mung beans, golden chlorella and water. Rich in protein (20%), zinc, vitamins B1 and B2, they are quickly prepared and form the basis for many delicious, healthy pasta recipes.


250 g Alver protein penne

2 tbsp olive oil

1 medium onion

1 clove of garlic

200 grams of mushrooms

1 pinch chili flakes

Handful of basil

First, bring salted water to a boil in a large saucepan. Next, heat a large skillet over medium-high heat.

Dice the onion and garlic clove and slice the mushrooms. Put the olive oil in the pan, sauté the onion and garlic. Once the onions are soft, add the mushrooms and a pinch of salt and pepper and cook for about 4 minutes.

Once the salted water is bubbling, add Alver Protein Penne and cook according to package directions.

Stir mushrooms in pan and simmer for 2 more minutes. If desired, add chili flakes. Set aside a cup of the starchy pasta water and drain the pasta. Immediately add the hot penne to the mushroom pan. Remove the pan from the stove and mix everything together. Add the reserved pasta water until the sauce reaches the desired consistency. Add the fresh basil leaves and serve.

Penne with a bell pepper sauce

Serves 4 people

Especially when you are short on time, pasta dishes are ideal. A fine, homemade bell pepper sauce gives the penne that something extra – easy and quick to prepare.


400g Alver Penne

2 red peppers

200 grams of tomatoes

1 chili

2 cloves of garlic

100 g soy yoghurt

1 tbsp olive oil

Preheat the oven to 200°.

Halve the bell peppers and place skin-side up on a baking tray lined with baking paper. Bake the bell peppers for 20 minutes.

Then remove the skin and blend together with the remaining ingredients in a blender until smooth.

Cook the penne “al dente” in boiling salted water and serve with the pepperoni sauce.