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
• 400 g water
• 1 vegetable stock cube
• 250 g short pasta (e.g., penne, fusilli)
• 70 g cooking cream (or dairy-free alternative)
• 60 g fresh spinach
• 30 g Parmesan cheese, grated (optional, or nutritional yeast for vegan)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place onion and garlic in the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
2. Add olive oil to the bowl. Sauté 5 min / 120°C / Speed 1.
3. Add chopped tomatoes, water, and vegetable stock cube to the bowl. Cook 10 min / 100°C / Speed 2. Place the simmering basket on the lid instead of the measuring cup to prevent splatter and allow some evaporation.
4. Add the pasta to the bowl. Cook according to package instructions (typically 8-12 minutes) / 100°C / Reverse / Speed 1.5. Ensure pasta is submerged. For cooking times longer than 10 minutes, pause halfway through, scrape down the sides and bottom of the bowl with the spatula to prevent sticking, and check liquid level, adding a splash more water if needed.
5. Once pasta is cooked, add cooking cream, fresh spinach, salt, and pepper. Mix 1 min / 90°C / Reverse / Speed 1.5, or until spinach is wilted.
6. Add grated Parmesan cheese (if using). Mix 30 sec / 90°C / Reverse / Speed 1 to combine and prevent sticking.
7. Serve immediately, garnished with extra Parmesan or fresh basil if desired.

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