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Rustic Paneer Bowl with Penne Pasta
A rustic paneer bowl with cauliflower, zucchini and sweet corn, finished with cream, cumin and chili flakes, served over penne pasta.
Ingredients
Instructions
Cube the paneer and season it, then saute over medium-high heat until well browned, about 10 minutes.
Add the cauliflower, zucchini and sweet corn, cooking until softened, about 3 minutes.
Stir in the cream, cumin, chili flakes and butter for 2 minutes.
Cook the penne pasta separately and drain.
Let everything simmer for about 14 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the penne pasta, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
