Description
This creamy spinach tomato pasta features paneer pasta simmered in a rich sauce made from chicken stock, sun-dried tomatoes, tomato paste, and heavy cream. Enhanced with fresh spinach, basil, garlic, and parmesan cheese, it offers a flavorful Italian-inspired dish that’s both comforting and elegant, perfect for a hearty vegetarian meal.
Ingredients
Scale
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
Seasonings and Oils
- 1 tablespoon sun-dried tomato oil
- 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 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, basil, kosher salt, and black pepper.
- Sauté the Vegetables: Heat a pot over medium-high heat and add sun-dried tomato oil. Once warm, add chopped onion and sauté until slightly browned. Add minced garlic and sun-dried tomatoes, cooking for 2-3 minutes and stirring frequently to avoid burning. Stir in tomato paste and cook for an additional 2 minutes.
- Build the Sauce: Slowly add chicken stock to the pot, deglazing and blending it with the tomato paste. Pour in heavy cream and stir until combined. Add black pepper, kosher salt, and red chili flakes, mixing thoroughly into the sauce.
- Cook the Pasta: Add paneer pasta to the pot and incorporate into the sauce. Reduce heat to low-medium and cook uncovered for about 10 minutes, stirring frequently and checking that pasta is about 75% cooked.
- Add Vegetables and Complete Cooking: Add fresh spinach and basil to the pot, allowing spinach to wilt. If needed, add a little water or chicken stock to maintain sauce consistency. Stir in freshly shredded parmesan cheese until melted and evenly distributed.
- Finalize and Serve: Turn off the heat and combine everything until creamy. Serve in bowls and optionally top with grilled chicken for additional protein. Enjoy your creamy spinach tomato pasta!
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Adjust red chili flakes to control the spiciness of the dish.
- Adding grilled chicken on top can make this dish more protein-rich.
- Use fresh parmesan parmesan for the best flavor and texture.
- Keep stirring the sauce while cooking pasta to prevent sticking and ensure even cooking.
