Creamy White Pasta

Bring 300 ml of water to a boil in a pot. Add 75 g raw pasta, 1 small onion (quartered), 1 small tomato (chopped), and 0.5 tsp salt. Cover the pot partially and boil on medium heat for about 20 minutes, stirring occasionally.

While the pasta cooks, prepare the sauce: place 200 g low‑fat paneer, 4 peeled garlic cloves, 1 red chilli (whole or sliced to taste), 0.25 tsp salt, and 200 ml milk into a blender. Blend until the mixture is completely smooth.

When the pasta has absorbed most of the water, pour the blended sauce into the pot. Reduce the heat to low and simmer for 5–10 minutes, stirring gently until the sauce thickens and coats the pasta.

Taste and adjust seasoning if needed, then sprinkle a pinch of oregano over the finished dish.

Serve the creamy white pasta hot, directly from the pot.