Making spinach puree-Wash the plucked spinach leaves and tender stems 4-5 times in a clean sink of water or in a large tub. Dry over kitchen towels. Put these into a large pot. Add 1/2 tsp sugar, 1/2 cup water and let the leaves wilt. Toss around so the leaves are evenly cooked. Remove from pot, and puree along with any residual water. This can be frozen for upto a week and used as necessary. 3/4 kg of spinach will yield roughly 2 cup of spinach puree.

Cook pasta according to instructions on pack, drain, reserving 1 cup of pasta water.

Making paneer - Bring 1/2 L cow's milk to boil. When it comes to a boil, reduce heat and add from 1-2 tsp of white vinegar, stirring around till the milk curdles leaving a clear whey. Filter out pressing lightly. Reserve the whey for use in soups or to make dough for chapatis or bread.

In a wok, heat 1-2 tsp olive oil. Throw in the crushed garlic cloves and sliced onions. Saute on medium flame for 2-3 minutes till soft.

In a blender, puree together the spinach puree, paneer, sauteed onion-garlic, oregano, salt and chillies. Check for salt and adjust. This is your spinach sauce for the pasta.

In a large wok, bring together cooked pasta and the sauce, mixing gently till pasta is fully covered. Use some of the reserved pasta water if you want to thin down the sauce. Add freshly ground black pepper over the top, any fresh or dried herbs of your choice and serve.

I served this with cauliflower baked in tomato sauce, recipe of which will be posted shortly.