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, peeled and halved
• 2 cloves garlic, peeled
• 20 g olive oil
• 400 g canned chopped tomatoes
• 500 g vegetable stock
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 250 g dried short pasta (e.g., penne, fusilli)
• 100 g cooking cream (single cream or light cream)
• 100 g fresh spinach
• Parmesan cheese, grated (for serving, optional)

Instructions

1. Place onion and garlic into the mixing bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
2. Add olive oil to the mixing bowl. Sauté 5 min / 120°C / Speed 1. For chunky vegetables, use Reverse mode.
3. Add canned chopped tomatoes, vegetable stock, dried oregano, salt, and pepper to the mixing bowl. Cook 5 min / 100°C / Speed 1, with the simmering basket placed on the lid instead of the measuring cup to allow for some evaporation.
4. Add the dried short pasta to the mixing bowl. Cook for the time indicated on the pasta package (typically 8-12 minutes) / 100°C / Speed 1 / Reverse. Pause halfway through cooking (e.g., after 5 minutes), scrape down the sides and bottom of the bowl with the spatula, and check the liquid level. Add a splash more stock if it looks too dry.
5. Once the pasta is cooked al dente, add the cooking cream and fresh spinach to the mixing bowl. Cook 2 min / 90°C / Speed 1 / Reverse, until the spinach is wilted and the sauce is heated through.
6. Serve immediately, garnished with grated Parmesan cheese if desired.

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