Creamy Paneer Pasta

1Cook the penne pasta (200 g) according to package instructions until al dente. Drain and set aside.

2In a large skillet, heat olive oil (1 tablespoon) over medium heat. Add the chopped onion (1) and minced garlic (2 cloves), sauté until fragrant and translucent.

3Add the cubed paneer (200 g) to the skillet and cook until lightly browned on all sides, about 5-7 minutes.

4Pour in the heavy cream (1 cup) and stir well. Let it simmer for 2-3 minutes until the sauce thickens slightly.

5Add the cooked penne pasta (200 g) to the skillet and toss to coat the pasta in the creamy sauce.

6Sprinkle grated Parmesan cheese (½ cup), chopped parsley, and red chili flakes (½ teaspoon) over the pasta. Stir well to combine all the ingredients and heat through.

7Serve the creamy paneer (200 g) pasta hot, garnished with additional parsley and Parmesan cheese if desired.