Palak paneer penne

This is a take on the palak paneer curry, adapting its flavours and rich sauce for pasta using grilled haloumi instead of paneer cheese.

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Stream free On Demand

Short Pasta

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 1 bunch English spinach, washed and roots trimmed
• 500 g penne pasta
• 60 ml (¼ cup) extra-virgin olive oil, plus extra for pan-frying
• 1 small onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 tsp ground turmeric
• ½ tsp chilli powder, or to taste
• 1 tsp garam masala
• ½ tsp salt
• ½ tsp sugar
• 1 cup halved cherry tomatoes
• 25 g butter
• 150 ml thickened cream
• 150 g haloumi, cut into slices
• ¼ tsp grated nutmeg

Instructions

1. Bring a large saucepan of water to the boil and salt it well. Plunge the spinach into the boiling water for just a few seconds, then remove and drain well. Transfer to a blender and process into a smooth puree.
2. Add the pasta to the boiling water and cook according to the packet directions.
3. Meanwhile, heat a large frying pan over medium heat and add the olive oil. Add the onion and garlic and fry for about 4 minutes or until fragrant. Add the spices and fry for about 30 seconds, then add the spinach, salt and sugar. Fry for about 2 minutes, then add the cherry tomatoes, butter and cream and stir until well combined.
4. Heat a small frying pan over high heat and add a little olive oil. Fry the haloumi slices until browned on both sides.
5. When the pasta is ready, add it to the pan with the spinach mixture along with 60 ml (¼ cup) of the pasta water. Toss to combine, then grate over a little nutmeg. Served topped with slices of haloumi.

 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Short Pasta

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G