Soo Creamy & 28g Protein Pasta

Roast the tomatoes, cauliflower florets, pumpkin, red bell pepper, carrots, garlic cloves, and onions on a hot tawa or skillet until they are nicely charred, about 8-10 minutes, to develop a smoky flavor.

Transfer the roasted vegetables to a blender, add the low-fat high-protein paneer, and blend with a little water as needed until a smooth, creamy sauce forms.

Heat 1 tbsp butter in a pan over medium heat, add Kashmiri red chilli powder, and stir for 30 seconds, then pour in the blended sauce and simmer for 2-3 minutes, stirring occasionally.

Add the boiled pasta to the pan, season with salt to taste, oregano, chopped parsley, optional chilli oil, and 1 tbsp ketchup; mix well to coat the pasta evenly.

Continue to toss for another 1-2 minutes until the pasta is heated through and the sauce clings to each strand.

Serve hot, garnished with an extra sprinkle of fresh herbs.