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, halved
- 2 cloves garlic
- 20 g olive oil
- 20 g tomato paste
- 400 g crushed tomatoes (canned)
- 400 g water
- 10 g vegetable stock paste
- 250 g short pasta (e.g., penne, fusilli)
- 100 g fresh spinach
- 100 g cooking cream (or dairy-free alternative)
- 50 g Parmesan cheese, grated (or nutritional yeast for vegan)
- Salt, to taste
- Black pepper, to taste
Instructions
- Add onion and garlic to the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
- Add olive oil and tomato paste. Sauté 5 min / 120°C / Speed 1 (Reverse).
- Add crushed tomatoes, water, and vegetable stock paste to the bowl. Bring to a boil 5 min / 100°C / Speed 1. Remove the measuring cup and place the simmering basket on the lid to prevent splatter.
- Add the short pasta to the bowl. Cook for the time indicated on the pasta package (usually 10-12 minutes) / 100°C / Speed 1 (Reverse).
- Pause after 5-6 minutes of pasta cooking. Scrape down the sides and bottom of the bowl with the spatula to ensure all pasta is submerged and cooking evenly. Check thickness and adjust liquid if needed (add a splash of hot water if too dry). Continue cooking.
- Once pasta is almost al dente (about 2 minutes before the end of cooking time), add the fresh spinach, cooking cream, and grated Parmesan cheese (or nutritional yeast). Cook for 2 min / 90°C / Speed 1 (Reverse).
- Season with salt and pepper to taste. Mix gently 1 min / 90°C / Speed 1 (Reverse) to ensure even distribution and prevent sticking.
- 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.