Description
This creamy spinach tomato pasta combines paneer pasta with a rich tomato-based sauce enriched with heavy cream, sun-dried tomatoes, fresh spinach, and Parmesan cheese. The dish is savory, slightly spicy from red chili flakes, and elevated by aromatic basil, making it a comforting and flavorful meal perfect for a weeknight dinner.
Ingredients
Scale
Pasta & Liquids
- 17 ounces paneer pasta
- 4 cups chicken stock
- 1 cup heavy whipping cream
Vegetables & 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
Dairy
- 1/2 cup freshly shredded Parmesan cheese
Oils & Pastes
- 1 tablespoon sun-dried tomato oil
- 1/3 cup tomato paste
Spices & Seasonings
- 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, onion, heavy cream, fresh spinach, sun-dried tomatoes, tomato paste, Parmesan cheese, sun-dried tomato oil, red chili flakes, garlic, fresh basil, kosher salt, and black pepper to ensure a smooth cooking process.
- Sauté the Vegetables: Heat a pot over medium-high heat and add the sun-dried tomato oil to warm up.
- Cook the Onion: Add the chopped onion to the warm oil and sauté until it turns slightly brown, developing a sweet flavor base.
- Add Garlic and Sun-Dried Tomatoes: Stir in the minced garlic and sun-dried tomatoes, cooking for 2-3 minutes while stirring frequently to prevent the garlic from burning.
- Add Tomato Paste: Mix in the tomato paste and continue cooking for another 2 minutes, stirring constantly to blend flavors.
- Build the Sauce: Gradually pour in the chicken stock to deglaze the pot, scraping any browned bits and mixing it thoroughly with the tomato paste.
- Add Heavy Cream: Stir in the heavy whipping cream, blending it evenly into the sauce to create a creamy texture.
- Season the Sauce: Add the black pepper, kosher salt, and red chili flakes; stir well to incorporate all seasonings.
- Cook the Pasta: Add the paneer pasta into the pot and stir to coat it fully with the sauce.
- Simmer: Reduce the heat to low-medium and let the pasta cook uncovered for about 10 minutes, stirring frequently to prevent sticking.
- Check Pasta Texture: Taste the pasta and ensure it is about 75% cooked before proceeding.
- Add Spinach and Basil: Stir in fresh spinach and basil leaves, allowing the spinach to wilt completely in the hot sauce.
- Adjust Consistency: If the spinach absorbs too much liquid, add a little more water or chicken stock to keep the sauce smooth and saucy.
- Add Parmesan Cheese: Mix in the freshly shredded Parmesan cheese until it melts into the sauce, making it creamy and rich.
- Finalize the Dish: Turn off the heat and stir everything thoroughly to combine flavors.
- Serve: Dish out the creamy spinach tomato pasta into bowls. Optionally, top with grilled chicken for extra protein and substance.
Notes
- Use paneer pasta or substitute with your favorite pasta like penne or rigatoni.
- Sun-dried tomato oil adds a unique flavor; if unavailable, olive oil can be used.
- Adjust red chili flakes to taste depending on your spice preference.
- Adding grilled chicken on top makes the dish heartier for meat-eaters.
- If the sauce becomes too thick, add extra chicken stock or water to loosen it.
- For a vegetarian version, replace chicken stock with vegetable stock.
