Description
This delightful creamy spinach tomato pasta combines tender paneer pasta with a rich tomato-based sauce enriched by sun-dried tomatoes, heavy cream, and freshly shredded parmesan. Enhanced by aromatic garlic, fresh basil, and a touch of red chili flakes, this comforting dish delivers layers of flavor complemented by wilted spinach, making it perfect for a hearty lunch or dinner.
Ingredients
Pasta and Stock
- 17 ounces paneer pasta
- 4 cups chicken stock
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
Dairy
- 1 cup heavy whipping cream
- 1/2 cup freshly shredded parmesan cheese
Oils and Pastes
- 1 tablespoon sun-dried tomato oil
- 1/3 cup tomato paste
Spices and 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, chopped onion, heavy whipping cream, fresh spinach, sun-dried tomatoes, tomato paste, shredded 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 the sun-dried tomato oil. Once warm, add the chopped onion and cook until slightly browned. Add minced garlic and sun-dried tomatoes, cooking for 2-3 minutes while stirring frequently to prevent burning. Stir in tomato paste and cook an additional 2 minutes.
- Build the Sauce: Gradually add chicken stock to deglaze the pan and combine with tomato paste. Once blended, pour in heavy whipping cream and stir well. Season with black pepper, kosher salt, and red chili flakes, mixing thoroughly to incorporate flavors.
- Cook the Pasta: Add the paneer pasta to the pot and stir to combine with the sauce. Lower the heat to medium-low and cook uncovered for about 10 minutes, stirring often. Check the pasta to ensure it is about 75% cooked for optimal texture.
- Add Vegetables and Complete Cooking: Incorporate fresh spinach and basil into the pot, allowing the spinach to wilt completely. If the spinach absorbs too much liquid, add some water or chicken stock to maintain consistency. Stir in freshly shredded parmesan cheese until it melts evenly through the dish.
- Finalize and Serve: Turn off the heat and mix everything until creamy and well combined. Serve the creamy tomato spinach pasta warm in bowls, optionally topped with grilled chicken for extra protein. Enjoy your meal!
Notes
- Use paneer pasta or any short pasta like penne or rigatoni as a substitute if unavailable.
- For a vegetarian option, substitute chicken stock with vegetable broth.
- If you prefer less spice, reduce the red chili flakes.
- To make the dish more substantial, add grilled chicken or sautéed mushrooms.
- Adjust the consistency of the sauce by adding more stock or water if it becomes too thick.
- Freshly shredded parmesan enhances flavor better than pre-grated varieties.
