Creamy Paneer Pasta

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

2In a pan, heat some oil and sauté the onions until translucent. Add the minced garlic (2 cloves) and cook for another minute.

3Add the diced tomatoes (2) and cook until they soften and release their juices.

4Stir in the paneer cubes (200 g) and cook until they are slightly browned on all sides.

5Pour in the heavy cream (½ cup) and let it simmer for a few minutes.

6Add the cooked penne pasta (200 g) to the pan and mix well with the creamy paneer sauce.

7Sprinkle dried oregano (1 teaspoon), dried basil (1 teaspoon), and red chili flakes (½ teaspoon). Stir to combine all the flavors.

8Finally, add the grated Parmesan cheese (½ cup) and mix until the cheese melts and the sauce thickens slightly.

9Garnish with fresh basil leaves before serving.