Paneer Marry Me Pasta: The Vegetarian Twist on a Viral Classic

Craving a dish that’s both comforting and impressive? Meet Paneer Marry Me Pasta, the vegetarian twist on the viral Marry Me Chicken Pasta that’s been winning hearts everywhere. This recipe swaps out the chicken for paneer, making it perfect for those who prefer a meat-free option without sacrificing flavor. The creamy, garlic-infused tomato sauce, paired with tender paneer and al dente pasta, creates a dish so delicious that it might just inspire a proposal! Ready so easily this recipe is ideal for a cozy date night or a special dinner at home. I can honestly say this sauce is INCREDIBLE! Whether you’re a pasta lover or a fan of paneer, this recipe will have you and your guests falling in love with every bite.

Happy Cooking!

Servings: 4-6 servings

Prep Time: 10 mins

Cooking Time: 25-35 mins

Total Time: 40-50 mins

Ingredients: 

• 10-12 oz pasta of our choice; I used linguine 

• 2 tbsp olive oil; divided

• 300g paneer cut into 1/2 inch cubes

• 1/2 cup shallots thinly sliced

• 1/4 cup white onions finely chopped

• 6-8 cloves of garlic minced

• 6-8 oz grape/cherry tomato sliced in half

• 1/4 cup tomato paste 

• 1/3 cup sundried tomatoes finely chopped

• 1-2 tsp Salt as per taste

• 1/2-1 tbsp chili flakes as per taste

• 1/4 tsp pepper

• 1 tsp sugar

• 1 tsp oregano

• 1/2 tsp nutmeg powder

• 2 tbsp chopped Parsley  

• 2 tbsp chopped basil  

• About 1/2-3/4 cup Pasta water 

• 2/3-1 cup heavy cream

• 1 cup parmesan cheese grated

Directions: 

1. In a pan on low-medium heat add olive oil. once warm add the paneer cubes and give it a toss. Let the paneer cubes cook on one side till golden brown and then flip over and cook. This will take 4-5 minutes. Once both sides are brown and crispy take them out of the pan and keep aside.

2. Boil pasta as per pasta instructions in salted water till al dente. Reserve the pasta water.

3. Keep the same pan used for cooking paneer (with oil) on low heat. Add minced garlic, shallots & white onions and saute for 2-4 minutes till they are fragrant and start browning slightly.

4. Add the sliced grape/cherry tomatoes and cook for 2-3 minutes till they start breaking down. if needed increase the heat slighty to low-medium.

5. Once they start breaking down add tomato paste and mix well and cook.

6. Cook for 3-5 mins till it is well-cooked. Add 1/2 tbsp olive oil if needed.

7. Add salt, pepper, sugar, chili flakes, oregano, nutmeg, parsley, basil and sundried tomatoes. Cook for 1 minute.

8. Add about 1/2 cup of pasta water and mix. Cook for 2-3 minutes and bring it to a low simmer.

9. Add the boiled pasta, cream, and paneer cubes and toss it in. Let it cook for 3-4 minutes till the pasta is well coated in the sauce.

10. Add 2/3-3/4 cup of parmesan cheese and if need1/4 cup more pasta water and mix well for 2-3 minutes. I like to use tongs to keep mixing them in so the cheese melts through and incorporates through the pasta. The sauce should thicken and it shouldn’t be dry. If it is dry add more pasta water.

11. Serve with more parmesan cheese and enjoy!

Notes/Tips:

• Make sure to cook the sauce down before adding pasta water and pasta. All the flavors should cook well and infuse together.

• You can use light cream instead of heavy cream.

• Make sure the paneer is grilled well.

• If you do not have shallots replace them with white onions.

• Do not skip the cherry tomatoes or sundried tomatoes.

• If you do not have nutmeg you can use ajwain powder.