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 small onion (approx. 80-100 g), quartered
• 2 cloves garlic
• 20 g olive oil
• 30 g tomato paste
• 400 g canned chopped tomatoes
• 500 g water (or vegetable stock)
• 250 g dried pasta (e.g., penne, fusilli)
• 1 tsp salt
• ¼ tsp black pepper
• 150 g fresh spinach
• 100 g cooking cream (or crème fraîche)
• 30 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 sides of the bowl with the spatula.
2. Add 20 g olive oil. Sauté 3 min / 120°C / Speed 1.
3. Add 30 g tomato paste. Cook 2 min / 100°C / Speed 1.
4. Add 400 g canned chopped tomatoes, 500 g water (or vegetable stock), 1 tsp salt, and ¼ tsp black pepper. Heat 5 min / 100°C / Speed 1.
5. Add 250 g dried pasta through the lid opening. Cook according to package instructions (typically 10-15 min) / 95°C / Reverse / Speed 1. Ensure pasta is submerged. Place the simmering basket on top of the lid instead of the measuring cup to prevent splatter and allow steam to escape.
6. After half the pasta cooking time (e.g., 5-7 minutes), pause and scrape down the sides and bottom of the bowl with the spatula to ensure pasta is not sticking and is cooking evenly. Check liquid level and adjust if needed. Continue cooking.
7. Once pasta is almost al dente (check a piece), add 150 g fresh spinach and 100 g cooking cream. Cook 2 min / 90°C / Reverse / Speed 1.
8. Add 30 g grated Parmesan cheese. Stir 30 sec / Reverse / Speed 2.
9. Serve immediately, garnished with extra Parmesan cheese if desired.

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