Description
This delicious Spinach Tomato Pasta combines paneer pasta with a creamy tomato sauce enriched with chicken stock, sun-dried tomatoes, fresh spinach, and Parmesan cheese for a hearty and flavorful meal. Finished with fresh basil and a hint of red chili flakes, this pasta dish balances creamy and tangy flavors, perfect for a satisfying dinner.
Ingredients
Scale
Pasta and Liquids
- 17 ounces paneer pasta
- 4 cups chicken stock
- 1 cup heavy whipping cream
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
Seasonings and Extras
- 1/2 cup freshly shredded Parmesan cheese
- 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, chopped onion, heavy whipping 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 1 tablespoon of sun-dried tomato oil until warm.
- Cook Onion: Add the chopped onion to the pot and cook until it becomes slightly brown to enhance its sweetness and flavor.
- Add Garlic and Sun-Dried Tomatoes: Stir in the minced garlic and sun-dried tomatoes, cooking for 2-3 minutes while stirring frequently to avoid burning the garlic and to release the tomato flavors.
- Incorporate Tomato Paste: Stir in the tomato paste and cook for another 2 minutes to deepen the sauce base.
- Build the Sauce: Slowly pour in the chicken stock, stirring constantly to deglaze the pan and combine it with the tomato paste and cooked vegetables.
- Add Cream: After the stock is well combined, add the heavy whipping cream and stir thoroughly to create a rich and creamy sauce.
- Season the Sauce: Mix in black pepper, kosher salt, and red chili flakes, stirring well to evenly distribute the seasonings.
- Add Pasta: Add the paneer pasta to the pot and stir it into the sauce to coat thoroughly.
- Simmer Pasta: Reduce the heat to low-medium and cook uncovered for about 10 minutes, stirring frequently, allowing the pasta to absorb the sauce although it should be about 75% cooked at this stage.
- Check Pasta Texture: Taste or test the pasta to ensure it has reached about three-quarters of doneness before adding the greens.
- Add Fresh Spinach and Basil: Stir in the fresh spinach and basil leaves, allowing the spinach to wilt completely in the hot sauce.
- Adjust Consistency: If the spinach absorbs too much liquid, add a splash of water or chicken stock to maintain a creamy and loose sauce consistency.
- Add Parmesan Cheese: Stir in the freshly shredded Parmesan cheese, mixing until melted and well incorporated throughout the pasta.
- Finalize the Dish: Turn off the heat and give a final stir to ensure the sauce is creamy and everything is evenly combined.
- Serve: Spoon the creamy tomato spinach pasta into bowls, ready to enjoy.
- Optional Protein: For a more substantial meal, top with grilled chicken if desired.
- Enjoy: Relish your delicious creamy tomato spinach pasta dish!
Notes
- You can substitute chicken stock with vegetable stock for a vegetarian option.
- Adjust the red chili flakes to your preferred tolerance for spiciness.
- Adding grilled chicken or sautéed mushrooms can boost the protein content.
- If the sauce becomes too thick during cooking, add a little extra stock or water to loosen it.
- Paneer pasta can be replaced with any other preferred pasta shape.
- Use freshly grated Parmesan cheese for the best melting and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
