every lidl helps

Paneer Pasta

In Recipes on May 12, 2009 at 22:35

paneer pasta1

***Supper diem Soundtrack: Bill Callahan***

I liked this meal a lot, and it was very simple to make.  Spaghetti this time instead of Bucatini, along with a sauce based around tomatoes and lentils, with a few vegetables and some diced paneer.

Paneer is an indian soft cheese that is quite easy to make, although in this instance it was pur-chased from Kairali Spice Centre (a good little shop on Pen Y Wain road off Wellfield Road).  It doesn’t melt like other cheeses can, so holds its shape even though it has been added to a hot sauce.  It is quite plain on first bite, but an underlying creaminess comes through…



2 servings spaghetti (£0.20)

Half a courgette, sliced (£0.30)

Half a red pepper, sliced (£0.30)

Half a carrot, diced (£0.10)

50 g paneer, diced (£0.50)

Half a cup of lentils (£0.10)

Three mushrooms, sliced (£0.25)

Teaspoon bouillon (£0.05???)

Half a red onion, chopped (£0.20)

Two cloves garlic, chopped (£0.05)

Can of tomatoes (£0.35)

Approx cost: £2.50



We start with the combo of pan-hob-oil-heat.  Then add the chopped onion and chopped garlic, sizzling it to a soft golden brown.  You can add the veg in any order really, but maybe hold back on the mushrooms for a bit.  When the contents of the pan have become well acquainted with each other stir in the lentils, and once they are well mixed in add the tomatoes.  I like using tinned plum tomatoes and then squashing each one into a saucy pulp with the wooden spoon.  It’s satisfying and in no way indicative of an underlying disorder on my part.  Use said spoon to encourage the well acquainted ingredients to become rather more intimate, making sure there is no courgette untouched by the red taint of tomato, and add the bouillon, or a vegetable stock cube.  Leave to simmer for a bit, and if the lentils look like they’re sucking all the moisture out then add just enough the return the sauce to a more agreeable viscosity.  Add the mushrooms too, as well as the diced paneer.  Simmer for another 5-10 minutes until everything is cooked and looking nice, dab in a teaspoon and give it a taste, before seasoning with salt and pepper as required (maybe just the pepper).

By now you will have cooked your spaghetti, so dish it all up, sauce on top, and maybe give the spaghetti a little drizzle of olive oil and extra grind of pepper if that takes your fancy.

It’s a more than adequate substitute for a meaty bolognese.  (If I keep saying it I might start believing it…no, really, it was delicious, and cheap to boot!)


Washing up count….you know what, I can’t remember! Not that much though.

***supper diem***


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