Creamy Tomato and Spinach Pasta

Thermomix recipe: Creamy Tomato and Spinach Pasta. Ready in 30 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 onion, quartered
• 2 cloves garlic
• 20 g olive oil
• 400 g canned chopped tomatoes
• 600 g vegetable stock
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 300 g dried short pasta (e.g., penne, fusilli)
• 100 g fresh spinach
• 100 g cooking cream (or cream cheese)
• 50 g Parmesan cheese, grated (plus extra for serving)

Instructions

1. Add onion and garlic to the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
2. Add 20 g olive oil. Sauté 5 min / 120°C / Speed 1. Place the simmering basket on the lid instead of the measuring cup to allow steam to escape.
3. Add 400 g chopped tomatoes, 600 g vegetable stock, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper to the bowl. Cook 5 min / 100°C / Speed 1. Place the simmering basket on the lid.
4. Add 300 g dried short pasta. Cook for the time indicated on the pasta package / 100°C / Speed 1 / Reverse. Ensure the pasta is submerged in the liquid. If needed, add a splash more stock or water. Place the simmering basket on the lid.
5. After half the pasta cooking time, pause and scrape down the sides and bottom of the bowl with the spatula to ensure even cooking and prevent sticking. Continue cooking.
6. Once pasta is cooked, add 100 g fresh spinach and 100 g cooking cream (or cream cheese). Cook 2 min / 90°C / Speed 1 / Reverse.
7. Add 50 g grated Parmesan cheese. Mix 1 min / 90°C / Speed 1 / Reverse to combine and melt the cheese.
8. Serve immediately, garnished with extra grated Parmesan cheese if desired.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.