High-Protein Creamy Red Sauce Spaghetti
A creamy, high-protein spaghetti dish with a rich red tomato sauce blended with paneer for extra protein and creaminess.
Equipment
Ingredients
Pasta
whole wheat spaghetti
100 g
High-Protein Sauce
olive oil
5 ml
garlic cloves
7 cloves
onion (chopped)
1 medium
carrot (chopped)
1 small
tomatoes (chopped)
2 medium
salt
2 g
black pepper
1 g
low-fat paneer
150 g
reserved pasta water
60 ml
Final Seasoning
ketchup
15 ml
Schezwan chutney/sauce
15 ml
Maggi Masala-e-Magic
1 g
cheese cube (grated)
1 piece
oregano
1 g
Instructions
Boil the Spaghetti
Bring water to a boil and add salt. Cook the whole wheat spaghetti until al dente.
Prepare the Sauce Base
Heat olive oil in a pan. Add garlic, onion, and carrot. Sauté until the vegetables soften. Add tomatoes, salt, and black pepper. Cook until the tomatoes become soft and mushy.
Blend the Protein Sauce
Transfer the cooked vegetables to a blender. Add 150g low-fat paneer and reserved pasta water. Blend until smooth and creamy.
Combine Everything
Pour the blended sauce back into the pan. Add ketchup, Schezwan chutney, and a pinch of Maggi Masala. Mix well and let it simmer for 1–2 minutes.
Finish the Pasta
Add the boiled spaghetti and toss until evenly coated. Stir in the grated cheese cube and oregano. Mix until creamy and well combined.
Serve
Garnish with oregano, chilli flakes, or fresh herbs. Serve hot and enjoy your creamy high-protein spaghetti.
Original recipe
Storage
Store sauce and pasta separately for best texture. Reheat gently to avoid drying out.
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