Fresh, flavourful, and packed with mixed herbs, this paneer and mixed herb pasta is a star as a main, or perfect as a side for a big family dinner.
4 cups dry elbow pasta
salt (for pasta water)
olive oil (to drizzle over pasta)
2 tbs butter
2 tbs all-purpose flour
1/2 tbs coriander powder
1/4 tbs nutmeg
1 tsp salt (or to taste)
1 tsp black pepper
1 cup cubed paneer
1/2 cup grated paneer
1/2 bunch finely chopped fenugreek/methi (approx 1/2 cup)
1/2 bunch finely chopped cilantro/dhaniya (approx 1/2 cup)
1/2 bunch parsley chopped parsley (approx 1/2 cup)
1 green chili chopped (optional)
1/2 tbs fresh lemon juice
1.5 cups of milk
1/2 – 1 cup reserved pasta water
2 tbs reserved mixed herbs
- Boil pasta according to package directions in heavily salted water. Drain pasta and drizzle with olive oil to prevent sticking. (Don’t forget to reserve pasta water).
- Create a roux using the butter and flour. Melt the butter over a medium-high heat in a heavy-bottom pan. Add the flour, and stir vigorously. The mixture will go from liquid, to grainy, and finally a mixture. This should only take about 2 minutes, and you need to keep stirring. Once the mixture comes together, cook for 60 seconds and reduce the heat to low. You want to roux to be a white/light brown shade, not dark.
- Add the milk to the mixture and whisk well, ensuring their are now lumps. Now add the grated paneer, green chili (if using), coriander, salt, pepper, and lemon juice, combine well.
- Add in 1/2 a cup of the reserved pasta water and stir. If you would like the sauce to be thinner, you can add more pasta water. Once you are happy with the consistency of the sauce, add the mixed herbs and cubed paneer.
- Add cooked macaroni to the sauce, and toss together.
- Top with reserved herbs and a squeeze of lemon juice, and serve.