Roasted Cherry Tomato Paneer Pasta (Summer Burrata-Inspired)

Every July our farmers market table looks the same: pint after pint of cherry tomatoes in red, orange, and yellow, and me trying to convince my family we can eat them all before they turn soft on the counter. Last week I had pasta on the brain after scrolling past a burrata-and-tomato situation that looked too good to ignore, but burrata is not something I keep stocked. What I did have was a block of fresh paneer and a bag of basil from the garden.

Roasted Cherry Tomato Paneer Pasta is my Indian-fusion paneer pasta recipe for that summer craving. Cherry tomatoes roast until they blister and collapse, then get tossed with garlic, white wine, and al dente pasta. The finish is torn warm paneer (think burrata’s creamy center, but from your regular Indian grocery run) plus crunchy lemony chili breadcrumbs that I honestly could eat straight off the plate. It is ready in about 30 minutes and feels special enough for a small dinner party, but easy enough for a Wednesday.

If you have tomatoes that need using and paneer in the fridge, let’s make this together.

Why Paneer Works Like Burrata Here

Burrata is all about contrast: silky fresh cheese on the outside, soft creamy center within. Fresh malai paneer or a good store-bought soft paneer gives you a similar moment when you tear it warm over hot pasta. It does not melt into strings like mozzarella, but that is actually an advantage here. You get creamy pockets that hold their shape against the roasted tomato sauce, plus a solid protein boost for a vegetarian plate.

If you want extra richness without hunting down burrata, a small drizzle of malai (clotted cream) or heavy cream over the paneer at the table does the trick. I also like a scatter of fresh cilantro alongside the basil. It is a subtle Indian-fusion nod, not a full spice-route detour.

For another paneer-forward weeknight that feels equally put-together, try our Paneer Tikka Quinoa Bowl. For a saucy Indo-Chinese pasta night, our veg hakka noodles hit a different spice profile. And if you want a completely different fusion pasta, our Indian Masala Protein Pasta goes dry masala toss instead of this summery style.

Why You’ll Love This Recipe

• Oven-roasted cherry tomatoes concentrate sweetness without standing over a hot skillet
• Lemony chili breadcrumbs add crunch and brightness (do not skip them)
• Fresh paneer stands in beautifully for burrata, no specialty cheese run
• Ready in about 30 minutes, mostly pantry staples plus summer produce
• Perfect for summer weeknights when cherry tomatoes pile up at the market
• Vegetarian and naturally egg-free
• Pairs perfectly with chilled cucumber raita if you want something cooling on the side

Ingredients You’ll Need

This recipe has three moving parts: the lemon breadcrumbs, the roasted tomatoes, and the pasta finish. For breadcrumbs you need torn ciabatta or panko, olive oil, red chili flakes, and lemon zest. The tomatoes want cherry or grape tomatoes, more olive oil, garlic, thyme, and oregano. The pasta layer is long-cut pasta (spaghetti or bucatini works well), dry white wine or vegetable broth, grated paneer or parmesan for the sauce, fresh basil and optional cilantro, and a block of soft fresh paneer to tear on top. Full quantities are in the recipe card below.

How to Make Roasted Cherry Tomato Paneer Pasta

Make the lemony breadcrumbs. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add torn ciabatta pieces (or panko) and a pinch of red chili flakes. Cook, stirring often, until golden and crisp all over, about 4 to 5 minutes. Remove from heat, stir in the zest of one lemon, and slide onto a plate. Wipe the skillet if needed.

Roast the cherry tomatoes. Preheat the oven to 220°C (425°F). On a rimmed baking sheet, toss halved cherry tomatoes with 2 tablespoons olive oil, smashed garlic cloves, fresh thyme, fresh oregano, salt, pepper, and a pinch of red chili flakes. Spread in a single layer. Roast 18 to 22 minutes until the skins blister and some tomatoes collapse. They should look jammy at the edges, not burnt.

Cook the pasta. While the tomatoes roast, bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Before draining, reserve 1 cup pasta cooking water. Drain the pasta.

Finish in the skillet. Set the same large skillet over medium-high heat. Add the roasted tomatoes and garlic from the sheet pan, plus any pooled roasting juices. Pour in white wine (or vegetable broth) and simmer 1 minute. Add the drained pasta and a splash of pasta water. Toss until the strands are coated and the sauce looks glossy, not soupy. Remove from heat. Add grated paneer (or parmesan) and chopped basil. Toss again. Add more pasta water if needed.

Serve with paneer and breadcrumbs. Divide pasta among bowls. Top each with torn warm paneer, a spoonful of lemony breadcrumbs, extra basil and cilantro, and an optional drizzle of malai or cream. Serve immediately while the paneer is soft and the breadcrumbs stay crisp.

Tips for the Best Paneer Pasta

Pro tip from our kitchen: I warm the paneer cubes in the microwave for 20 seconds or in the same skillet off heat before topping. Cold paneer on hot pasta is fine, but warm paneer feels closer to that burrata moment.

• Roast tomatoes in one layer. Crowded pans steam instead of blister. Use two sheet pans if your batch is large.
• Save the pasta water. The starchy liquid is what turns roasted tomatoes and wine into a clingy sauce.
• Make breadcrumbs first so they are ready to scatter the second the pasta hits the bowl. They lose crunch if they sit in the sauce too long.
• Start with 1 tablespoon chili flakes in the breadcrumbs if cooking for kids. Add more at the table.
• If tomatoes are not peak-sweet, add 1/2 teaspoon sugar to the roasting pan to balance acidity.

FAQs

Q1. Can I use burrata or mozzarella instead of paneer?
Yes. Burrata is the original inspiration here, so swap in 2 balls of burrata or fresh mozzarella if you prefer. Tear them over the pasta right before serving, same as the paneer.

Q2. Can I make this with regular tomatoes?
Cherry tomatoes roast fastest and stay sweetest, but you can use chopped Roma tomatoes. Increase roasting time to 25 to 30 minutes and watch for excess liquid. Drain some juice before adding pasta if the pan looks watery.

Q3. Can I skip the white wine?
Absolutely. Use vegetable broth or even a splash of pasta water with an extra squeeze of lemon at the end. The wine adds brightness, but it is not essential.

Q4. My breadcrumbs got soggy. What went wrong?
They were mixed into the pasta too early or the sauce was too wet. Keep breadcrumbs on top at the table, not stirred in. Toast them a little longer next time so they stay crisp longer.

Q5. Can I make the tomatoes ahead?
Roasted tomatoes keep in the fridge for up to 2 days. Reheat in a skillet before tossing with pasta. The dish is best fresh, but this shortcut works for meal prep if you cook pasta al dente and reheat gently.

Q6. How do I store leftovers?
Store pasta and roasted tomatoes together in an airtight container for up to 2 days. Keep breadcrumbs separate at room temperature. Add fresh paneer when reheating rather than storing it on top.

This is the paneer pasta recipe I make when summer tomatoes are at their peak and I want something that feels a little restaurant-worthy without a long ingredient list. The roasted tomatoes do most of the work, the lemon breadcrumbs steal a few bites, and warm paneer on top makes everyone at the table happy.

If you try this recipe, leave a comment and tell me: do you prefer paneer or would you go full burrata? I am curious how your summer table handles the cheese debate.

Made this? Share a photo and tag @petitepaprika on Instagram. I love seeing your kitchen creations!