Pasta Paneer Recipe – Indian Fusion Pasta with Corn & Microgreens

Last Updated on 2 months by Neha Deshmukh

Pasta Paneer Recipe – Indian Fusion Pasta with Corn & Microgreens

Hey everyone! I’m so excited to share this recipe with you – it’s a little bit of Italy meeting a whole lot of India, and honestly, it’s become a weeknight staple in my kitchen. I first made this when I was craving something comforting but wanted to sneak in some extra veggies, and it’s been a hit ever since! It’s quick, easy, and bursting with flavour. Let’s get cooking!

Why You’ll Love This Recipe

This Pasta Paneer isn’t your average pasta dish. It’s a vibrant, colourful, and surprisingly healthy fusion recipe that’s perfect for a quick lunch or a light dinner. The combination of whole wheat pasta, soft paneer, sweet corn, and a hint of Indian spices is just chef’s kiss. Plus, it comes together in under 30 minutes! It’s a great way to introduce some Indian flavours to those who are new to the cuisine, and a fun twist for those who already love it.

Ingredients

Here’s what you’ll need to make this delicious Pasta Paneer:

• 1 cup Whole Wheat Fusilli Pasta (about 150g)
• 4 cups Water
• 1 tsp Olive Oil (for pasta)
• Salt, to taste
• ¾ cup Corn (steamed)
• ¾ cup Chopped Capsicum (about 1 medium)
• 2 Tomatoes (thinly sliced)
• 1 Onion (sliced or chopped)
• 50 gms Paneer (Indian Cottage Cheese), cubed
• 1 tbsp Olive Oil (for the sauce)
• 1 tsp Dry Basil Herb
• 1 tsp Dry Oregano
• ½ tsp Red chilli flakes (adjust to your spice preference!)
• ¼ tsp Black Pepper Powder
• Juice of half a lime

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Whole Wheat Fusilli Pasta: I love using whole wheat pasta for the added fibre and nutty flavour. It holds up really well to the sauce too. You can use any short pasta shape you like, though!
• Paneer – Indian Cottage Cheese: Paneer is a fresh, non-melting cheese that’s a staple in Indian cooking. It adds a lovely creamy texture to the pasta. You can find it at most Indian grocery stores, or even some well-stocked supermarkets.
• Indian Spice Blend: The combination of basil, oregano, and red chilli flakes might seem unusual for pasta, but trust me – it works! It gives the dish a lovely warmth and a subtle kick. Feel free to adjust the chilli flakes to your liking. I usually add a little extra because my family loves a bit of spice!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring the 4 cups of water to a boil in a large pot. Add a generous pinch of salt.
2. Add the 1 cup of whole wheat fusilli pasta and cook according to package directions, until al dente. Usually around 8-10 minutes.
3. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Toss with 1 tsp of olive oil to prevent it from sticking together.
4. While the pasta is cooking, steam the ¾ cup of corn. I sometimes add a pinch of turmeric to the steaming water for a beautiful golden colour! Set the corn aside.
5. Slice the onions and tomatoes, and chop the capsicum. Cube the 50 gms of paneer.
6. In a large bowl, combine the cooked pasta, steamed corn, chopped capsicum, sliced tomatoes, and cubed paneer.
7. Now for the flavour! Add 1 tbsp of olive oil, 1 tsp of dry basil, 1 tsp of dry oregano, ½ tsp of red chilli flakes, ¼ tsp of black pepper powder, and the juice of half a lime.
8. Gently toss everything together until well combined. Be careful not to break the paneer!
9. Serve immediately, garnished with a sprinkle of microgreens (optional, but they add a lovely freshness and visual appeal).

Expert Tips

• Don’t overcook the pasta! Al dente is key for the best texture.
• If you’re short on time, you can use pre-cut vegetables.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!
• A squeeze of extra lime juice at the end brightens up the flavours.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Vegan Adaptation: Swap the paneer for cubed tofu. Make sure to press the tofu to remove excess water before adding it to the pasta.
• Gluten-Free Adaptation: Use gluten-free pasta! There are lots of great options available now.
• Spice Level Adjustment: If you’re not a fan of spice, reduce or omit the red chilli flakes. Or, if you like it hot, add a pinch of cayenne pepper! My friend, Priya, always adds a dash of Kashmiri chilli powder for colour and mild heat.
• Quick Weeknight Version: Use frozen corn and pre-cut vegetables to save time.

Serving Suggestions

This Pasta Paneer is delicious on its own, but it also pairs well with:

• A simple side salad
• Garlic bread
• Raita (Indian yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh! The pasta tends to absorb the sauce over time, so it might be a little dry when reheated.

FAQs

Let’s answer some common questions:

• Is this pasta dish suitable for kids? Absolutely! You can reduce or omit the red chilli flakes to make it milder for little ones.
• Can I use a different type of cheese instead of paneer? You can try mozzarella or feta, but paneer really is the star of the show in this recipe.
• How can I make the pasta more flavorful? Don’t be afraid to experiment with different herbs and spices! A pinch of garam masala or cumin powder can add a lovely depth of flavour.
• Can I prepare the vegetables ahead of time? Yes! You can chop the vegetables and store them in the refrigerator for up to a day in advance.
• What is the best way to steam the corn? You can use a steamer basket over boiling water, or microwave the corn with a little water for a few minutes.