Start by cooking pasta. Bring water to a full boil. Add salt to the water. Drop the pasta in water and cook as per package directions.

While the pasta is cooking, make the sauce. Heat oil in a pan. Add in garlic, cashews and paneer. Stir fry for 30 seconds. Add in dry red chilli flakes and Italian seasoning and mix well.

Pour in the milk and bring it to a boil. Take it off the heat and allow it to cool a little because we are going to blend it.

Now Take this whole thing in a blender and blend till creamy. Add in salt, sugar and ground nutmeg. Blend once again till combined. Taste the sauce adjust the seasoning. Paneer sauce is ready.

In the same pan in which you cooked the sauce. Heat 1 teaspoon oil, add in the peas and stir fry for 30 seconds to heat it through.

Now take the cooked pasta using tongs and directly add it to the peas. Pour the prepared sauce over the pasta and toss to coat. Take it off the heat. Serve hot.

If you are making this dish ahead of time the pasta may get thicker. So reserve some pasta cooking water. Because you can add that to the pasta to make it creamy again.