Description
This creamy spinach tomato pasta combines tender paneer pasta with a rich tomato and sun-dried tomato sauce, fresh spinach, and fragrant basil, all brought together with luscious heavy cream and Parmesan cheese. Perfect for a comforting and satisfying meal, this recipe offers layers of flavor and vibrant colors in just 35 minutes.
Ingredients
Scale
Pasta and Liquids
- 17 ounces paneer pasta
- 4 cups chicken stock
- 1 cup heavy whipping cream
Vegetables and Herbs
- 1 medium onion, chopped
- 4 to 5 ounces fresh spinach
- 1 cup sun-dried tomatoes
- 5 garlic cloves, minced
- 1/4 cup fresh basil
Cheese and Oils
- 1/2 cup freshly shredded Parmesan cheese
- 1 tablespoon sun-dried tomato oil
Seasonings
- 1/3 cup tomato paste
- 1 teaspoon red chili flakes
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Prepare the Initial Ingredients: Gather all necessary ingredients, including paneer pasta, chicken stock, chopped onion, heavy whipping cream, fresh spinach, sun-dried tomatoes, tomato paste, Parmesan cheese, sun-dried tomato oil, red chili flakes, minced garlic, fresh basil, kosher salt, and black pepper.
- Sauté the Vegetables: Heat a pot over medium-high heat and add 1 tablespoon of sun-dried tomato oil, warming it until fragrant.
- Cook the Onion: Add the chopped onion to the pot and sauté until it becomes slightly browned, enhancing its sweetness.
- Add Garlic and Sun-Dried Tomatoes: Stir in the minced garlic and sun-dried tomatoes, cooking for 2 to 3 minutes while stirring frequently to prevent the garlic from burning.
- Incorporate Tomato Paste: Mix in the tomato paste and continue to cook for an additional 2 minutes, stirring constantly to combine flavors.
- Build the Sauce: Gradually add the chicken stock to the pot, deglazing the pan and blending the tomato paste thoroughly into the liquid.
- Add Heavy Cream: Pour in the heavy whipping cream and stir well to create a rich, creamy sauce base.
- Season the Sauce: Add black pepper, kosher salt, and red chili flakes, stirring to fully incorporate the seasonings and build flavor depth.
- Cook the Pasta: Add the paneer pasta to the sauce and stir to coat it evenly.
- Simmer and Stir: Reduce heat to low-medium and cook uncovered for about 10 minutes, stirring frequently to prevent sticking and to allow the pasta to absorb flavors.
- Check Pasta Texture: Ensure the pasta is about 75% cooked; it should be tender but still have a slight bite.
- Add Vegetables: Add fresh spinach and basil to the pot, stirring until the spinach wilts down and integrates into the sauce.
- Adjust Sauce Consistency: If the spinach absorbs too much liquid causing thickening, add a little more water or chicken stock to maintain a creamy consistency.
- Add Parmesan Cheese: Stir in freshly shredded Parmesan cheese until it melts, making the sauce creamy and flavorful.
- Finalize and Combine: Turn off the heat and mix the dish thoroughly to ensure a well-combined creamy texture.
- Serve: Spoon the creamy tomato spinach pasta into bowls, optionally topping with grilled chicken for extra protein and heartiness.
- Enjoy: Savor the comforting flavors of this creamy, vibrant pasta dish.
Notes
- The paneer pasta used in this recipe is an Indian cheese pasta which adds a unique texture and flavor.
- Adding grilled chicken is optional for a non-vegetarian version with additional protein.
- Adjust the amount of red chili flakes based on your preferred heat level.
- If the sauce becomes too thick while cooking, add extra chicken stock or water to loosen it up.
- Use fresh basil for optimal flavor, but dried basil can be substituted if fresh is unavailable.
- For vegetarian adaptation, replace chicken stock with vegetable stock.
