Paneer and Vegetable Pasta Stir-fry

1.Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 1/4 cup of pasta water, and set aside.

2.Heat 1 tbsp of butter in a large skillet over medium-high heat. Add the paneer cubes and sauté until golden brown on all sides. Remove from the skillet and set aside.

3.In the same skillet, add the olive oil and remaining 1 tbsp of butter. Add the diced onions and sauté until translucent, about 3 minutes.

4.Add the capsicum strips and cook for 3-4 minutes until slightly softened but still crisp. Stir in the chopped tomatoes, salt, and black pepper, cooking until the tomatoes begin to break down into a light sauce.

5.Return the paneer to the skillet and add the cooked pasta. Toss everything together, adding the reserved pasta water if the mixture seems too dry.

6.Remove from heat, sprinkle the cheese over the top, and cover the skillet for 1 minute to allow the cheese to melt into the pasta. Serve immediately.