Description
This Delicious Spinach Tomato Pasta is a creamy, flavorful dish combining paneer pasta with a rich tomato and spinach sauce. Made with sun-dried tomatoes, fresh basil, Parmesan, and a hint of chili flakes, it provides a comforting meal ready in just 35 minutes. Perfect for a quick but impressive dinner, this recipe blends sautéing and stovetop simmering to create a luscious pasta experience.
Ingredients
Scale
Pasta and Broth
- 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
- 1/4 cup fresh basil
- 5 garlic cloves, minced
Dairy
- 1 cup heavy whipping cream
- 1/2 cup freshly shredded Parmesan cheese
Oils, Pastes and Spices
- 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 necessary 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, fresh basil, kosher salt, and black pepper.
- Sauté the Vegetables: Heat a pot over medium-high heat and add the sun-dried tomato oil. When warm, add chopped onion and cook until the onion is slightly browned to build flavor.
- Add Garlic and Sun-Dried Tomatoes: Stir in minced garlic and sun-dried tomatoes, cooking for 2-3 minutes and stirring frequently to prevent burning and to allow the flavors to meld.
- Incorporate Tomato Paste: Mix in the tomato paste and continue cooking for 2 more minutes, stirring consistently to deepen the sauce’s flavor.
- Build the Sauce Base: Slowly pour in the chicken stock, stirring to deglaze the pan and combine the tomato paste with the broth creating a rich sauce base.
- Add Cream and Seasonings: Stir in the heavy whipping cream, then add black pepper, kosher salt, and red chili flakes, mixing thoroughly to fully infuse the sauce with flavor.
- Cook the Pasta: Add the paneer pasta directly into the sauce, stir to combine, then reduce heat to low-medium. Let it cook uncovered for about 10 minutes, stirring frequently to prevent sticking and to ensure even cooking.
- Check Pasta Texture: Test the pasta to make sure it is approximately 75% cooked and still slightly firm before adding vegetables.
- Add Spinach and Basil: Stir in the fresh spinach and basil to the pot, allowing the spinach to wilt down and infuse the sauce with freshness.
- Adjust Sauce Consistency: If the spinach absorbs too much liquid, add a little more water or chicken stock to maintain a creamy consistency.
- Incorporate Parmesan Cheese: Mix in the freshly shredded Parmesan cheese and stir until melted and well distributed throughout the pasta, enriching the sauce.
- Finalize and Serve: Turn off the heat, mix everything to ensure a creamy, well-blended dish, then serve immediately in bowls for a warm, hearty meal.
- Optional Addition: For a more substantial dish, top with grilled chicken before serving.
- Enjoy Your Meal: Savor this delicious creamy tomato spinach pasta as a perfect comfort food dinner.
Notes
- Paneer pasta is an unusual ingredient—substitute with regular dried pasta if unavailable.
- Adjust chili flakes quantity based on your spice preference.
- If the sauce becomes too thick while cooking, add more chicken stock or water to loosen it.
- For a vegetarian version, replace chicken stock with vegetable broth and omit grilled chicken topping.
- Freshly shredded Parmesan will melt better than pre-packaged shredded cheese.
- Stir frequently during pasta cooking to prevent it from sticking to the pot.
