Description
A rich and creamy pasta dish combining paneer pasta with a tomato‑cream sauce infused with sun‑dried tomato oil, garlic, red chili flakes, and fragrant basil and spinach—finished with Parmesan for a savory Italian‑inspired meal. Add grilled chicken on top for extra protein.
Ingredients
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17 oz paneer pasta
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4 cups chicken stock
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1 medium onion, chopped
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1 cup heavy whipping cream
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4–5 oz fresh spinach
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1 cup sun‑dried tomatoes
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½ cup freshly shredded Parmesan cheese
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1 Tbsp sun‑dried tomato oil
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⅓ cup tomato paste
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1 tsp red chili flakes
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5 garlic cloves, minced
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¼ cup fresh basil, chopped
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1 tsp kosher salt
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1 tsp black pepper
Instructions
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Heat sun‑dried tomato oil in a pot over medium‑high heat. Add onion and cook until lightly browned.
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Stir in garlic and sun‑dried tomatoes; cook 2–3 minutes. Add tomato paste; stir 2 more minutes.
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Pour in chicken stock to deglaze and combine with tomato paste.
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Stir in heavy cream, salt, pepper, and chili flakes.
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Add paneer pasta to sauce; reduce heat to medium‑low and cook uncovered ~10 minutes, stirring frequently. Check pasta reaches about 75% doneness.
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Add spinach and basil; allow spinach to wilt. Adjust consistency with extra stock or water if needed.
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Stir in Parmesan until fully melted and sauce is creamy.
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Remove from heat, stir together, then serve warm. Optional: top with grilled chicken.
Notes
Paneer pasta is a regional/unique ingredient—if unavailable, substitute with traditional pasta shapes.
Sun‑dried tomato oil layers extra flavor in the sauce; extra basil or a squeeze of lemon brightens the final dish.
For protein boost, grilled chicken or white beans work well.
Inspired by spinach + sun‑dried tomato cream sauce recipes from one‑pot pasta collections ([EatingWell: Spaghetti & Spinach with Sun‑Dried Tomato Cream Sauce]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Pasta
- Method: Stovetop, One‑pot
- Cuisine: Italian‑inspired, Fusion
Keywords: spinach tomato pasta, paneer pasta, sun‑dried tomato pasta, creamy pasta, vegetarian pasta