In a large pot, heat a splash of sun-dried tomato oil over medium heat. Add the chopped onion and sauté until translucent, about five minutes.

Add the minced garlic, red chili flakes, kosher salt, and black pepper. Stir and cook for another minute until fragrant.

Add paneer pasta, chicken stock, tomato paste, and sun-dried tomatoes to the pot. Stir well, cover, and bring to a boil. Reduce heat and simmer for about ten minutes until pasta is al dente.

Pour in the heavy whipping cream and fold in the fresh spinach. Cook for a few more minutes until heated through.

Remove from heat and stir in freshly shredded parmesan cheese and chopped basil.