Roasted Red Pepper Paneer Pasta
Charred red pepper and tomatoes blended with high-protein paneer and cashews into a silky sauce, tossed with pasta, chilli flakes, and basil. A 30-minute Indian-fusion dinner with no heavy cream.
Ingredients
For grinding (sauce base)
- 1 red bell pepper
- 2 tomatoes
- 100 g high-protein paneer
- 15 cashews soaked
- 2 tablespoons pasta water
- basil leaves a handful
Other ingredients
- 1 tablespoon garlic finely chopped
- 1 tablespoon olive oil
- 1 1/2 teaspoons chilli flakes
- 1 teaspoon oregano
- 1/2 teaspoon pepper powder
- salt to taste
- 2 tablespoons tomato ketchup approx.; up to 3 tbsp
- 1 1/2 cups cooked pasta
- 1/2 cup pasta water for adjusting consistency
- bread for serving
For garnish
- Parmesan cheese as needed
- basil leaves extra, for garnish
Instructions
Make the sauce base
- Grill the red bell pepper and tomatoes until lightly charred. Cool slightly.
- Blend with high-protein paneer, soaked cashews, basil leaves, and 2 tbsp pasta water until smooth.
Finish and serve
- Heat olive oil in a pan. Add chopped garlic and sauté until aromatic.
- Add the prepared sauce and cook for 2 to 3 minutes.
- Add cooked pasta, chilli flakes, oregano, pepper, ketchup, salt, and pasta water as needed. Toss until creamy and well coated.
- Stir in chopped basil. Garnish with Parmesan cheese and serve with bread.
Notes
Adjust pasta water gradually to get a silky, restaurant-style sauce.
Can be made fully vegetarian or Jain by skipping garlic and adding chilli oil instead.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of pasta water to loosen the sauce.
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