broccoli Pasta

Indulge in a creamy and comforting meal with this Broccoli Pasta recipe powered by Alver’s Protein Pasta! This surprising twist on traditional pasta incorporates nutrient-rich broccoli, making it a healthy and delicious option for a satisfying dinner. The creamy sauce perfectly complements the tender broccoli florets and Alver’s Protein Pasta, which is packed with plant-based protein. Not only is this dish a great way to sneak in some extra veggies for kids, but it’s also a light and wholesome option for a healthy meal or a satisfying light dinner. Treat yourself to a comforting and flavorful dish that will leave you feeling nourished and satisfied with this Broccoli Pasta recipe featuring Alver’s Protein Pasta!

Recipe for 2 people

Time: 20 minutes


  • 200g Alver penne
  • 100g broccoli
  • 1 tbsp nutritional yeast
  • 5-7 basil leaves
  • ½ garlic clove
  • Salt
  • Pepper
  • Pinch of salt

Optional toppings:

  • Cherry tomatoes
  • Fresh basil


  1. Steam or boil your broccoli until nice and tender
  2. In a high-speed blender, mix all the sauce ingredients until smooth
  3. Cook pasta as indicated on the packaging
  4. Pour the sauce onto your drained pasta and combine until the pasta is covered in sauce
  5. Top with optional toppings or your favorite ones
  6. Serve and enjoy!

Green pea and zucchini pasta

Bring the freshness of spring to your plate. Green pea and zucchini pasta – perfect for lunch, surrounded by the awakening nature. Powered by Alver’s Fusilli protein pasta allows for high protein content and nutrients.

Recipe for 2 people

Time: 30 minutes


  • 220g Alver fusilli
  • 50g green peas
  • 1 zucchini
  • 100g cherry tomatoes
  • 150g mini mozzarellas
  • 2 cloves garlic
  • Olive oil
  • Juice from ½ a lemon
  • Basil
  • Salt


  1. Prepare green peas as indicated on the packaging
  2. Chop garlic and slice tomatoes in half. Prepare your zucchini as noodles with a spiralizer or simply dice it into small 1cm cubes
  3. In a pan, drizzle some olive oil then roast the garlic and tomatoes together until tomatoes are blistered and release their juice. Add the zucchini in, stir to combine the tomatoes, garlic, and zucchini then turn the heat off.
  4. Cook Alver fusilli as indicated on the packaging, drain, then add them to the tomato and zucchini preparation along with the green peas, mozzarella, and a few basil leaves
  5. Squeeze lemon and serve warm or keep it in the freeze and enjoy it as a salad

Creamy Lemon Pasta

Creamy texture with a burst of freshness in every bite. Interested? Then you have to try this vegan creamy lemon pasta. With the addition of Alver’s protein Fusilli pasta, you can now enjoy your pasta any day in a healthy way.

Recipe for 2 people

Time: 15-20 minutes


  • 170g Alver protein fusilli
  • 20g vegan butter
  • Juice from 2 lemons
  • 150g vegan crème fraiche
  • 10g nutritional yeast
  • 1 large pinch of salt
  • 2 large sage leaves
  • Optional for topping: rucola


  1. Cook pasta as indicated on the packaging
  2. In a pan, brown the butter with chopped sage leaves, add the juice from 1 lemon, then stir with a spatula
  3. Add the crème fraiche, the nutritional yeast, juice from the second lemon, and salt
  4. Combine well until nice and smooth
  5. Add the pasta and combine until the pasta is covered in the sauce
  6. Serve and top with a few sage leaves, pepper, a drizzle of olive oil, and optionally, the rucola
  7. Enjoy !

Vitamin-packed winter soup

As the winter continues, nothing is better than a soup to warm yourself up and enjoy a healthy treat. Take a quick 30-minute break in your day to make this tasty and fresh vitamin-packed soup powered by Alver Golden Chlorella!

Recipe for 2 people

Time: 30 minutes


  • 200 potatoes
  • 200g cabbage
  • 150g mushrooms (any kind: Paris, shiitake..)
  • 2 carrots (about 200g)
  • 1 onion
  • 2 garlic cloves
  • 250g tomato sauce
  • 1 tablespoon of Alver Golden Chlorella (10g)
  • 7g ginger
  • 700ml water
  • Salt
  • Pepper
  • Olive oil


  1. Rinse and peel potatoes and carrots. Cut them into small squares (2cm).
  2. Thinly slice mushrooms, onions, and garlic cloves, then chop cabbage into strips
  3. In a pot, quickly stir-fry the mushrooms, garlic, and onion in a bit of olive oil until golden/brown
  4. Add the potatoes and carrots and stir fry for another 5 minutes
  5. Add the water, tomato sauce, a large pinch of salt, and pepper, and let the preparation gently boil on medium-low heat for 10 to 15 minutes with a lid. Stir occasionally.
  6. Add the cabbage and let the soup cook for another 5 minutes
  7. If too much water evaporates, you can slowly add some more
  8. Grate the ginger in the soup and combine
  9. Add the tablespoon of Alver Golden Chlorella to enrich the soup with natural protein and nutrients
  10. Add salt and pepper to taste. Serve and top with fresh herbs such as microgreens or basil and a drizzle of olive oil
  11. Enjoy!

Golden carrot curry

Spice up your Veganuary diet with our delicious, quick, and easy Golden Carrot curry. Being a vegan has never been easier and this delicious vegan Golden Carrot Curry, powered by Alver Golden Chlorella, is the perfect way to get all the necessary nutrients while sticking to a plant-based diet.

Recipe for 2 to 3 people

Time: 30 minutes


  • 120g rice
  • 3 carrots
  • 3 small potatoes
  • 1 large handful of kale
  • 2 cloves garlic
  • Red pepper spice (to taste)
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon Alver golden chlorella powder (about 5 grams)
  • 500g tomato sauce
  • 250g coconut milk
  • Coriander
  • Sesame seeds (or other seeds such as sunflower)


  1. Cook rice as indicated on the packaging
  2. Cut potatoes and carrots into about 2cm cubes
  3. Remove the heavy part of the kale stems and cut the kale in 3-4cm strips
  4. Mince the garlic and stir-fry it in a large pan or pot with some olive oil until golden/brown
  5. Add the potatoes and carrots to the pan and stir-fry them for five minutes
  6. Add the tomato sauce and coconut milk to the pan and combine well
  7. Add the cumin, turmeric, golden powder, and red pepper spice to taste. In this recipe, we added about 2g for a mid-spicy curry
  8. Combine everything together with a spatula or wooden spoon and cover the pan. Simmer for about 15-20 minutes or until the potatoes are cooked through. Add the kale leaves to the in the last 5 minutes of preparation.
  9. Serve the curry with rice, topped with coriander and your favourite seeds such as sesame seeds
  10. Enjoy!

Vegan Carbonara

The January blues call for a quick, cozy, and creamy recipe. We offer you this vegan alternative to an Italian classic;
The Carbonara.

Opt for a healthier alternative thanks to Alver’s Protein Penne Pasta and enjoy a guilt-free, comforting meal!

Recipe for 2 people

Time: 30 minutes


For the sauce:

  • 100g cashews
  • 30g water
  • 1 tablespoon olive oil
  • 2 tablespoons nutritional yeast
  • Large pinch of salt

For the pasta and topping:


  1. Soak cashews in boiling water for 10 minutes
  2. Mix all the sauce ingredients in a high-speed blender until you obtain a smooth and creamy sauce. If too thick, add water until desired consistency.
  3. Thinly slice mushrooms and stir-fry them in a small pan with a tablespoon of soy sauce and olive oil until cooked through and brown
  4. Slice sun-dried tomatoes into 0.5cm pieces
  5. Cook pasta as indicated on the packaging
  6. When it’s cooked, strain the pasta and incorporate the sauce, mushrooms, and sun-dried tomatoes. Salt to taste.
  7. Combine well and serve topped with parsley and olive oil
  8. Enjoy!


(for 6-8 large crêpes)

A crepe is a pancake type that’s popular throughout France and now in many other countries as well. Due to the variety of toppings, you can vary easily between sweet and salty.


25g Golden Bean
250 g flour (e.g. 125 g whole wheat flour / 125 g all-purpose flour)
250 ml plant milk
250 ml carbonated water
2 tablespoons oil (e.g. sunflower or rapeseed oil) seeds
2 tbsp chia seeds
1 tbsp vanilla sugar / vanilla extract
1 pinch of sea salt

Mix the egg white powder and flour in a bowl. Add all wet ingredients to the bowl and mix well. Add the chia seeds, vanilla and salt and mix again. The crepe batter should be relatively runny (more runny than pancakes). Leave for at least 30 minutes, preferably a few hours or even overnight.

Take some oil and use a brush to put a thin layer of oil in the frying pan, using the largest frying pan. Heat the pan over medium-high – do not use high heat or the crepe will burn too quickly.

Pour 1/2 cup of the mixture into the center of the pan. Quickly grab the pan and move it to the side to evenly distribute the batter and give it a nice round shape. Bake for a few minutes (check the back of the crepe to see if it’s done). Flip if necessary or leave on one side over medium-high heat.

Once the batter is done baking, top with your favorite toppings and serve. Of course, the topping can also be prepared in the pan.

Some ideas for the topping:

Fruit or berries with lemon juice and a little coconut blossom sugar
Banana with vegan chocolate spread
Salty version: spinach, tomatoes and mushrooms

Cauliflower ceviche

Traditionally, ceviche is a fish dish. It comes from Peru and is an internationally popular dish that is prepared in a variety of ways. Seasoned with ají, chili, chopped onion, salt and coriander, ceviche is a refreshing summer dish full of flavor. The wonderful vegan version appeals to those interested in the conservation of the oceans and aquatic wildlife.


1 cauliflower, small-medium sized head

2 cups tomatoes, small cubes

1 cup red onions, diced small

1 cup cilantro, chopped

1 cup cucumber, small cubes

½ cup fresh lime juice

1 chili serrano (you can add more if you like it spicy)

1 tsp salt

1 tsp fresh black pepper

1 tbsp ketchup

1 tsp golden chlorella

Tostadas (tortilla in Mexican cuisine)

2 avocados, pitted, sliced

In a large bowl, grate the cauliflower with the side of a grater that has large holes. Add the golden chlorella, tomatoes, onions, cilantro, cucumber, salt, pepper, serrano chili, ketchup, and lime juice. Mix all ingredients and season to taste. Leave the mixture to rest in the fridge for about 30 minutes. Serve on tostadas and add avocado slices.