Spaghetti With Paneer and Dried Tomatoes

This is a nice recipe to use up vegetables lying around in the fridge, with a few extras to make it really good. I’ve also used tofu in this recipe before, but the paneer fits even better. If it’s firm paneer or tofu I usually sauté it a bit, but since my homemade paneer is pretty soft I just used the cubes as is. It adds a nice creamy taste to the dish that goes well with the olive oil and herbs.


Ingredients (Yield : 2 plates)

Around 140g of homemade paneer , cut in small cubes

85g of dry whole wheat spaghetti

1 carrot, diced
1 zucchini, sliced thin
3/4 cup of green beans
Half a red pepper, diced

4 dried tomatoes (or 8 dried tomato halves)
10 black olives, sliced
1 1/2 tablespoons of olive oil
1 tablespoon of oregano
1 tablespoon of basil


  • Put the dried tomatoes in a bowl of hot water to soften them up a bit.
  • Cook the pasta following the instructions on the package.
  • Arrange the prepared vegetables on a baking sheet and cook in the oven at 350 F for about 15 minutes.
  • Drain the cooked spaghetti, put it back in the pot and mix in the olive oil, the oregano and the basil. Arrange the pasta in the plates or bowls.
  • Top the pasta with the vegetables, the olives and the paneer cubes. Chop the softened dried tomatoes and add them on top.

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