Paneer Kebab Pasta

I am definitely going through a pasta with Indian twist phase. This is my fourth recipe of Indian pasta this weekend and fifth for this blog. The pasta were Kera Paalu Pastam (Coconut Milk Pasta), Stuffed Penne Pasta With Yogurt Chicken Sauce, Balle Balle Spaghetti and Pasta Malai Curry With Scrambled Eggs.

Lets see how to make Paneer Kebab Pasta.

Ingredients

Pasta

Paneer : 100 gm, cut into cubes
Butter : 25 gm
Red Bell Pepper / Capsicum : 1/2 small, cut into around an inch squares
Yellow Bell Pepper / Capsicum : 1/2 small, cut into around an inch squares
Green Bell Pepper / Capsicum : 1/2 small, cut into around an inch squares
Baby Onions : 3-4
Cherry Tomato : 4-5
Green Peas : 1/2 cup
Potato : 1 small, diced
Del Monte Chifferi Rigati Pasta : 100 gm
Del Monte Tomato & Basil Pasta Sauce : 6-8 tsp

Paneer Kebab Pasta

Del Monte Twango Sauce
Salt : 1 tbsp

Grilling

Brush the capsicums, baby onions, cherry tomato and paneer with Del Monte Twango Sauce and grill until the paneer surface starts getting a nice burnt look. Mix a generous amount of Del Monte Twango Sauce.

Sauce

Heat the butter in a wok and fry the diced potatoes. Add Del Monte Tomato & Basil Pasta Sauce and green peas. Cook for 2 minutes.

Pasta

Cook the pasta for around 10 minutes in hot water with salt. Drain the water and mix with the sauce.

Plating

Keep the pasta in the middle with the kebab pieces bordering it forming a circle. Its good to look and great to eat! Njoy 😀

Paneer Kebab Pasta