This summer vegetarian pasta pairs fragrant homemade pesto with sweet cherry tomatoes and pan-fried paneer for a bright, satisfying meal. This paneer pesto pasta is full of fresh flavors and makes an excellent option for a casual dinner, date night, or small celebration. Serve it with crusty bread or garlic toast for a complete plate.
Paneer is incredibly versatile — it works beautifully in curries, baked dishes, on pizzas, and yes, in pasta. Adding paneer to pasta boosts protein and makes the dish more filling. When time is short I often use jarred sauce and whatever pasta is in the pantry, then add pan-fried paneer and leftover vegetables for a quick, wholesome meal.
With fresh pesto on hand and a basket of ripe cherry tomatoes at the market, I wanted a simple summer pasta that showcased all three ingredients. The results were delicious: bright, herb-forward pesto, juicy tomatoes, and pillowy cubes of paneer coated in garlic-infused olive oil. It’s a quick, flavorful recipe that feels special without much fuss.
This recipe uses spaghetti tossed with pan-fried paneer, homemade pesto, and halved cherry tomatoes. It’s perfect for warm-weather dinners and pairs well with a simple salad and warm bread.
Ingredients
This paneer pesto pasta comes together quickly, especially if you already have pesto ready to go.
Pasta: Spaghetti works well here, but use any shape you prefer. I used whole-wheat spaghetti; regular or gluten-free pasta will also work.
Pesto: Homemade or store-bought pesto both work. If your pesto is very thin, use a bit less so the sauce isn’t runny. A thicker pesto will cling to the pasta better.
Cherry tomatoes: In-season cherry tomatoes are ideal — they’re sweet and bursting with flavor. If you can’t find them, sun-dried tomatoes are a good substitute.
Seasonings: Paneer is lightly seasoned with paprika and pepper, while Italian seasoning adds a savory note to the tomato mixture. The pesto provides the main herbal flavor.
Step by Step Instructions
1- Bring a large pot of salted water to a boil and cook 12 oz (about 340 g) spaghetti according to package directions. I used whole-wheat spaghetti. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set it aside.
2- In a small bowl combine 200 g cubed paneer with:
- 1 teaspoon olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
Mix to coat the paneer and set aside.
3- Heat a wide, heavy-bottomed pan over low heat. Add 2 to 3 tablespoons extra-virgin olive oil. When the oil is warm, add thinly sliced garlic from 5–6 large cloves. Cook gently for about 3 minutes, stirring often, until the oil is fragrant and the garlic softens but does not brown. Keep the heat low.
4- Add 1/4 to 1/2 teaspoon red chili flakes (adjust to taste) and stir. Add the marinated paneer and cook 3–4 minutes, turning once, until the cubes are lightly golden on both sides.
5- Add 20 halved cherry tomatoes, 1 teaspoon Italian seasoning, 1/4 teaspoon black pepper, and salt to taste. Cook 2–3 minutes, stirring, until the tomatoes begin to soften and release their juices.
6- Stir in 3/4 cup pesto (homemade or store-bought).
7- Pour in 1/2 cup of the reserved pasta water and mix to create a glossy sauce. Taste and adjust seasoning. For a richer, creamier sauce you can stir in a splash of heavy cream at this point, though it’s optional.
8- Add the drained spaghetti and toss with tongs until the pasta is evenly coated in the pesto mixture and the paneer and tomatoes are distributed throughout. If needed, add more reserved pasta water to reach your preferred sauce consistency. Serve warm, optionally topped with freshly grated Parmesan.
Serving Suggestions
Remove a few pieces of the fried paneer before adding tomatoes and reserve them for garnish, or sprinkle fresh basil leaves over the finished dish. A dusting of Parmesan or extra crushed chili flakes adds a nice finishing touch. Serve with cheesy garlic bread or a simple green salad for a complete meal.
Vegan Variation
To make this vegan, swap the paneer for extra-firm tofu and use a vegan pesto. The rest of the method remains the same.
Tips & Notes
- Any pasta shape works; penne is a great alternative if you prefer short pasta.
- Make it heartier by adding vegetables like steamed broccoli, sliced bell peppers, or sautéed onions.
- For a creamier sauce, stir in a little heavy cream or a dairy-free alternative with the pesto.
- Finish with extra cheese if desired — freshly grated Parmesan complements the pesto nicely.
- Use more reserved pasta water to loosen the sauce if it becomes too thick.
More Paneer Recipes To Try
Paneer Lasagna: A layered vegetarian lasagna that combines Indian-spiced paneer with a creamy tomato sauce and vegetables.
Paneer Tikka Naan Pizza: A quick and flavorful weeknight pizza using naan, paneer tikka, and melty cheese.
Paneer Nachos: A party-friendly snack topped with spiced paneer, cheese, and your favorite nacho fixings.
Whipped Paneer Dip: A smooth, savory dip that pairs well with crackers or pita chips for entertaining.
If you try this recipe, please rate it and share your feedback. Your comments help improve the recipes and inspire new variations.
Paneer Pesto Pasta with Cherry Tomatoes
Ingredients
For marinating paneer
- 200 grams paneer
- 1 teaspoon olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
For the pasta
- 12 oz spaghetti, whole wheat
- 2 tablespoon olive oil
- 5-6 large garlic cloves, sliced thin
- 1/4-1/2 teaspoon red chili flakes
- 20 cherry tomatoes, cut in half
- 1 teaspoon Italian seasoning
- salt, to taste
- 1/4 teaspoon black pepper, to taste
- 3/4 cup pesto, homemade or store bought
- 1/2 cup water, or more as needed
Instructions
-
Start by boiling spaghetti according to instructions on the package. Reserve around 1 cup of the pasta water, drain the rest and set aside.
-
To a small bowl, add 200 grams of cubed paneer. To that now add: 1 teaspoon olive oil,1/4 teaspoon black pepper, 1/4 teaspoon paprika and 1/4 teaspoon salt. Mix everything until combined. Set this aside.
-
Heat a wide heavy bottom pan on low heat. Once hot, add 2 to 3 tablespoons extra-virgin olive to it. Once the oil is relatively hot, add the sliced garlic to it. Cook the garlic for around 3 minutes, stirring often until the oil is well infused with garlic flavor. Keep the flame low, as we don’t want to brown the garlic.
-
Then add 1/4 to 1/2 teaspoon red chili flakes and stir. Now, add the prepared paneer to the pan. Cook with the paneer for 3 to 4 minutes until it gets little brown from both sides (flip the paneer once in between).
-
Then add the cherry tomatoes halves along with 1 teaspoon Italian seasoning, 1/4 teaspoon black pepper and salt (to taste). Cook the tomatoes for 2 to 3 minutes stirring often.
-
Add 3/4 cup pesto along with 1/2 cup of that reserved pasta water. Mix everything together. Taste test and adjust the seasonings at the point.
-
Toss in the boiled spaghetti. Using a pair of tongs mix the pasta well with the sauce and rest of the ingredients. You can sprinkle some parmesan cheese on top before serving. Serve warm!
Notes
- You can use any pasta of choice here. Penne will be my second choice. I have used whole wheat spaghetti here but you can use regular flour pasta or even gluten-free pasta.
- To make it even more filling, you can add veggies like broccoli, peppers, onions to this pasta. Steam some broccoli and add it to the pasta.
- If you want to make this creamier and richer, add some heavy cream to the pan along with the pesto. The creamy pesto sauce will taste really good here.
- You can even add some cheese to this pasta for extra flavor and creaminess. Also serve it with some freshly grated parmesan.
- You can add more of the reserved pasta water if the pasta appears too dry for your liking.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.