Creamy Paneer and Mushroom Macaroni with Tomato Sauce

1.Cook the macaroni according to package instructions until al dente. Drain and set aside.

2.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

3.Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are browned and tender, about 5-7 minutes.

4.Stir in the chopped tomato, dried oregano, and dried basil. Cook for another 3-4 minutes until the tomatoes soften.

5.Add the cubed paneer to the skillet and mix well. Cook for an additional 2-3 minutes until the paneer is heated through.

6.Pour in the heavy cream and stir to combine. Let it simmer for 2-3 minutes until the sauce thickens slightly.

7.Add the cooked macaroni to the skillet and toss everything together until the macaroni is well coated with the creamy sauce. Season with salt and pepper to taste.

8.Remove from heat and sprinkle the grated cheese on top. Cover the skillet for a minute to allow the cheese to melt slightly.

9.Garnish with fresh parsley before serving.