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
• 500 g vegetable stock
• 250 g short pasta (e.g., penne, fusilli)
• 1 tsp dried oregano
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• 100 g cream cheese or cooking cream
• 100 g fresh spinach
• Parmesan cheese, grated (for serving)

Instructions

1. Place onion and garlic into the mixing bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
2. Add olive oil. Sauté 5 min / 120°C / Speed 1. Ensure the simmering basket is placed on the lid instead of the measuring cup to allow for evaporation.
3. Add chopped tomatoes, vegetable stock, dried oregano, salt, and pepper to the mixing bowl. Insert the simmering basket on top of the lid instead of the measuring cup.
4. Add the short pasta through the lid opening. Cook 12 min / 100°C / Reverse / Speed 1, or according to package instructions, until al dente. Pause halfway through (at 6 minutes) to scrape down the sides and bottom of the bowl with the spatula, ensuring pasta is submerged and moving freely. Adjust liquid if needed.
5. Add cream cheese (or cooking cream) and fresh spinach to the mixing bowl. Cook 2 min / 90°C / Reverse / Speed 2, or until spinach is wilted and sauce is creamy. Ensure the simmering basket is still on the lid.
6. Check seasoning and adjust if necessary. Serve immediately, topped with grated Parmesan cheese.

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