Ingredients
Scale
- 17 ounces paneer pasta
- 4 cups chicken stock
- 1 medium onion, chopped
- 1 cup heavy whipping cream
- 4 to 5 ounces fresh spinach
- 1 cup sun-dried tomatoes
- 5 garlic cloves, minced
- 1/3 cup tomato paste
- 1 teaspoon red chili flakes
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 cup freshly shredded parmesan cheese
- 1/4 cup fresh basil
Instructions
- Sauté the onion in a large pot over medium heat until translucent. Add minced garlic and cook until fragrant.
- Stir in paneer pasta, chicken stock, cream, sun-dried tomatoes, tomato paste, red chili flakes, salt, and pepper. Mix well.
- Bring to a boil, reduce heat, cover, and simmer for 10-12 minutes until pasta is al dente.
- Add spinach and let it wilt for about 2 minutes before stirring in parmesan cheese until melted.
- Garnish with fresh basil and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-Pot Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg