Umami Tomato Basil Pasta

Nutrition values are AI-estimated based on ingredients.

• 180g high-protein pasta, dry
• Salt, a pinch
• 1 tbsp extra virgin olive oil
• 1 tbsp garlic paste
• 1 medium onion, chopped
• 1 large bell pepper, chopped
• 300g cherry tomatoes, halved
• 1.5 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tsp chilli crisp
• 1 tsp honey
• ¾ tsp kashmiri chilli powder
• ½ tsp black pepper powder
• 300g low-fat paneer, blended with ¾ cup water into a smooth purée
• A generous handful fresh basil, torn
• 15g grated parmesan, to finish

1. 1Cook 180g high-protein pasta in well-salted water until al dente, reserving a little pasta water before draining.
2. 2Heat 1 tbsp extra virgin olive oil in a pan on medium, then add 1 tbsp garlic paste and sauté until fragrant.
3. 3Add 1 medium chopped onion and 1 large chopped bell pepper to the pan and cook until softened with a little color at the edges.
4. 4Toss in 300g halved cherry tomatoes, 1.5 tbsp soy sauce, 1 tbsp oyster sauce, 2 tsp chilli crisp, 1 tsp honey, ¾ tsp kashmiri chilli powder, ½ tsp black pepper powder, and a pinch of salt.
5. 5Cook the mixture on medium-low until the tomatoes break down completely and turn jammy.
6. 6Pour in the 300g low-fat paneer purée (blended with ¾ cup water) and stir through, letting it bubble for a minute.
7. 7Add a generous handful of torn fresh basil to the sauce and stir.
8. 8Add the cooked pasta to the pan and toss thoroughly to coat every piece with the sauce.
9. 9Sprinkle 15g grated parmesan over the pasta and toss until melted and distributed.

These instructions are our analysis of the original video. Watch on YouTube →