Palak Pesto Paneer Pasta
Creamy palak and basil pesto blended with cottage cheese, tossed with high-protein pasta and soft paneer cubes. A wholesome Indian-fusion weeknight dinner ready in about 25 minutes.
Equipment
- Food processor or blender
- Large pot
Ingredients
For the palak pesto
- 2 cups baby spinach (palak) blanched
- 1 cup fresh basil leaves
- 1/2 cup low-fat cottage cheese or silken tofu for vegan
- 1/4 cup walnuts, cashews, or almonds lightly toasted
- 2-3 garlic cloves peeled
- 1 tablespoon extra virgin olive oil
- 1/2 lemon juiced
- salt and black pepper to taste
For the pasta
- 8 ounces high-protein, chickpea, or whole wheat pasta about 225 g
- 1/2 cup paneer cut into small cubes
Optional mix-ins
- 1/2 cup cherry tomatoes or sweet corn for sauteing
Instructions
Blanch the palak
- Bring a small pot of water to a boil. Add the baby spinach and blanch for 30 seconds, then drain and plunge into cold water. Squeeze out excess water. This keeps the pesto a vivid green.
Blend the pesto
- Add the blanched spinach, basil, cottage cheese, toasted nuts, garlic, olive oil, lemon juice, salt, and pepper to a food processor. Blend until smooth and creamy. Taste and adjust salt or lemon.
Cook the pasta
- Cook the pasta in salted boiling water until al dente, following package timing. Reserve 1/2 cup pasta water before draining.
Toss and serve
- If using cherry tomatoes or corn, saute them in a teaspoon of oil for 2 to 3 minutes. Off the heat, toss the hot pasta with the palak pesto, loosening with a splash of reserved pasta water until the sauce coats evenly. Fold in the paneer cubes and any sauteed vegetables. Serve warm.
Notes
Blanch the spinach and cool it quickly so the pesto stays bright green instead of olive-drab.
For a vegan batch, use silken tofu in place of cottage cheese, firm tofu cubes instead of paneer, and egg-free pasta. A tablespoon or two of nutritional yeast adds savory depth.
Nut-free option, skip the nuts and add 2 tablespoons toasted pumpkin or sunflower seeds, or an extra tablespoon of cottage cheese for body.
Make ahead, store the pesto in an airtight jar with a thin layer of olive oil on top. Refrigerate up to 4 days or freeze up to 1 month.
Toss the pesto with pasta off the heat to keep the sauce from dulling in color.
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