Creamy Tomato and Spinach Pasta
Thermomix recipe: Creamy Tomato and Spinach Pasta. Ready in 35 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 1 onion, quartered
- 2 cloves garlic
- 20 g olive oil
- 400 g crushed tomatoes (canned)
- 500 g vegetable stock (ensure gluten-free)
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 250 g gluten-free pasta (e.g., penne, fusilli)
- 100 g cream cheese (or dairy-free alternative)
- 100 g fresh spinach
Instructions
- Place onion and garlic in the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
- Add olive oil. Sauté 5 min / 120°C / Speed 1. For chunky vegetables, use Reverse mode.
- Add crushed tomatoes, vegetable stock, dried oregano, salt, and black pepper to the bowl. Secure the lid, placing the simmering basket on top instead of the measuring cup to allow for evaporation. Cook 10 min / 100°C / Speed 1.
- Add the gluten-free pasta to the bowl. Ensure the pasta is submerged in the liquid. Cook according to package instructions for al dente, typically 8-12 min / 100°C / Reverse / Speed 1. If your pasta requires longer, you may need to add an extra 50-100g of hot water or stock during cooking. Pause halfway through cooking (e.g., after 5 minutes) to scrape down the sides and bottom of the bowl with the spatula, ensuring no pasta sticks.
- Once pasta is cooked, add cream cheese and fresh spinach to the bowl. Cook 2 min / 90°C / Reverse / Speed 1, or until spinach is wilted and cream cheese is melted and incorporated.
- Perform a final mix 1 min / 90°C / Reverse / Speed 1-2 to ensure even distribution and prevent sticking. Serve immediately.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.