SAACOOR Makhanwala Creamy Pasta

A premium fusion recipe where Italian pasta meets rich Indian makhanwala gravy, crafted
for high-end blog presentation and brand storytelling.

Introduction
This recipe is a perfect example of modern Indian fusion cooking. Instead of using a
traditional white or red pasta sauce, we use SAACOOR Paneer Makhanwala Premix to
create a creamy, buttery, mildly spiced sauce that coats pasta beautifully. The result is a
dish that feels familiar yet exciting — comforting like butter paneer, yet elegant like
café-style pasta. This recipe is ideal for home chefs, bloggers, and even restaurant
menus.

Recipe Information
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 2–3
Style: Fusion / Café-style main course

Ingredients
For Pasta
• 200 g penne or fusilli pasta
• 2 litres water
• 1 tablespoon salt

For Sauce
• 2 tablespoons SAACOOR Paneer Makhanwala Premix
• 1 tablespoon butter
• 1 teaspoon oil
• 1 cup milk
• 1/2 cup fresh cream
• 1/2 cup water

Add-ons
• 1/2 cup paneer cubes
• 1/2 cup mushrooms (sliced)
• 1/4 cup capsicum (sliced)

Seasoning
• Salt (only if needed)
• 1/4 teaspoon black pepper

Preparation Notes
Boil the pasta in salted water until just cooked (al dente). Do not overcook, as pasta will
cook again in sauce. Drain and keep aside. Prepare all vegetables in advance. Keep milk
at room temperature to avoid curdling when added to hot pan.

Step-by-Step Method
1. Heat a pan on medium flame and add butter with a little oil to prevent burning.
2. Add SAACOOR Paneer Makhanwala Premix and sauté gently for 20–30 seconds to
activate flavors.
3. Slowly add milk while stirring continuously to avoid lumps.
4. Add water and cook on low flame until sauce becomes smooth.
5. Add cream and mix gently. The sauce should now look rich and glossy.
6. Add paneer cubes and vegetables. Cook for 3–4 minutes until slightly soft.
7. Add boiled pasta and toss gently so each piece is coated evenly.
8. Cook for 2 more minutes on low flame. Do not overcook after adding pasta.
Serving & Plating
Serve hot in a wide bowl. Finish with a drizzle of butter or cream. Garnish with fresh
coriander or herbs. For premium presentation, serve with garlic bread on the side.

Chef Notes
• Always add premix on low flame to avoid burning.
• Stir continuously when adding milk.
• Keep sauce slightly thick for best coating.
• Do not overcook pasta after mixing.