Vegetable and Paneer Pasta

Serves: 1

Ingredients

• Pasta – 30 g dry
• Paneer – 75 g
• Tomatoes – 2 medium
• Garlic – 3 cloves
• Onion – ¼ small
• Capsicum – ¼ cup
• Thick yogurt – 1 tbsp
• Chilli flakes – ½ tsp
• Oregano – ½ tsp
• Black pepper – ¼ tsp
• Kashmiri chilli powder – ½ tsp
• Salt – to taste
• Cheese – 10 g
• Oil – ½ tsp

👩‍🍳 Method

1. Cook the pasta until al dente and keep aside.
2. Roughly chop tomatoes, onion and garlic.
3. Heat ½ tsp oil and sauté garlic, onion and tomatoes until soft.
4. Add Kashmiri chilli powder, chilli flakes, oregano and pepper.
5. Cool slightly and blend the tomato mixture + paneer + yogurt into a smooth, creamy paste.
6. Return the sauce to the pan and cook on low heat for 2–3 minutes.
7. Add the cooked pasta and toss well. Add a little pasta water if needed.
8. Finish with 10 g grated cheese and oregano.

💡 For a smoother sauce

Soak the paneer in warm water for 5–10 minutes before blending. This makes the paneer easier to blend and gives the sauce a much creamier texture.

Advanced prep: Make the paneer-tomato sauce in advance and refrigerate. Cook fresh pasta and combine when ready.