Description
This creamy spinach tomato pasta combines tender paneer pasta with a rich sauce made from sun-dried tomatoes, tomato paste, chicken stock, and heavy cream. Enhanced with fresh spinach, basil, Parmesan cheese, and a touch of red chili flakes, this comforting dish is perfect for a satisfying and flavorful weeknight dinner.
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
Liquids and Dairy
- 1 cup heavy whipping cream
- 1/2 cup freshly shredded Parmesan cheese
- 1 tablespoon sun-dried tomato oil
Seasonings
- 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, chopped onion, heavy cream, fresh spinach, sun-dried tomatoes, tomato paste, 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 sun-dried tomato oil. Once warmed, add the chopped onion and cook until slightly browned to develop flavor.
- Add Garlic and Sun-Dried Tomatoes: Add minced garlic and sun-dried tomatoes to the pot, cooking for 2-3 minutes while stirring frequently to avoid burning the garlic.
- Incorporate Tomato Paste: Stir in the tomato paste and continue to cook for another 2 minutes, ensuring the paste blends well with the aromatics.
- Build the Sauce: Slowly pour in the chicken stock to deglaze the pan, mixing well to combine with the tomato paste and vegetables.
- Add Cream and Seasonings: Pour in the heavy whipping cream and stir thoroughly. Add black pepper, kosher salt, and red chili flakes, mixing to fully incorporate the spices.
- Add the Pasta: Add the paneer pasta directly into the pot and stir to coat it evenly with the sauce.
- Simmer Pasta: Reduce heat to low-medium and cook uncovered for about 10 minutes, stirring frequently to prevent sticking and ensure even cooking. Check that pasta is about 75% cooked at this stage.
- Add Spinach and Basil: Add fresh spinach and basil leaves to the pot. Allow the spinach to wilt down, adding extra water or chicken stock if the sauce becomes too thick.
- Incorporate Cheese: Stir in the freshly shredded Parmesan cheese until it melts smoothly into the sauce, creating a creamy consistency.
- Finalize and Serve: Turn off the heat and mix everything together one last time to ensure creaminess and full flavor distribution.
- Optional Serving Suggestion: Serve the creamy tomato spinach pasta in bowls and optionally top with grilled chicken for added protein and heartiness.
- Enjoy: Dig into this delicious, flavorful creamy spinach tomato pasta for a comforting meal.
Notes
- You can substitute paneer pasta with other types of pasta like penne or fusilli if preferred.
- If you want a vegetarian option, use vegetable stock instead of chicken stock.
- Adjust the amount of red chili flakes based on your heat preference.
- To keep the sauce from becoming too thick, add small amounts of water or stock as needed while cooking.
- The dish reheats well and can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
