Creamy Tomato Pasta
Thermomix recipe: Creamy Tomato Pasta. Ready in 30 minutes. Serves 2. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 30 g Parmesan cheese, in pieces (or 2 tbsp grated)
- 50 g onion, quartered
- 1 clove garlic
- 15 g olive oil
- 200 g crushed tomatoes (passata)
- 300 g vegetable stock
- 120 g dried pasta (e.g., penne, fusilli)
- 50 g cooking cream (single cream)
- A few fresh basil leaves, chopped
- Salt, to taste
- Black pepper, freshly ground, to taste
Instructions
- Place Parmesan cheese into the mixing bowl. Grate 10 sec / Speed 9. Transfer to a small bowl and set aside.
- Add onion and garlic to the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
- Add olive oil. Sauté 3 min / 120°C / Speed 1.
- Add crushed tomatoes and vegetable stock to the mixing bowl. Heat 5 min / 100°C / Speed 1. Remove the measuring cup and place the simmering basket on the lid to prevent splatter.
- Add dried pasta through the lid opening. Cook according to package instructions (typically 10-12 min) / 98°C / Reverse / Speed 2. Ensure pasta is submerged. For cooking times longer than 10 minutes, pause halfway through, scrape down the sides and bottom of the bowl, and check liquid level, adding a splash more stock if needed.
- Once pasta is cooked, add cooking cream, chopped fresh basil, half of the grated Parmesan, salt, and pepper to the mixing bowl. Mix 1 min / 90°C / Reverse / Speed 1.
- Allow the pasta to settle in the bowl for 1-2 min / 90°C / Reverse / Speed 1 to ensure even distribution and prevent sticking.
- Serve immediately, garnished with the remaining grated Parmesan and extra fresh basil if desired.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.