Creamy Tomato Pasta
Thermomix recipe: Creamy Tomato Pasta. Ready in 30 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 50 g Parmesan cheese, cut into pieces
- 80 g onion, quartered
- 2 cloves garlic
- 20 g olive oil
- 400 g crushed tomatoes (canned)
- 600 g water or vegetable stock
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried oregano
- 250 g dried pasta (e.g., penne, fusilli)
- 100 g cooking cream (or cream cheese)
- Fresh basil leaves, for garnish (optional)
Instructions
- Place Parmesan cheese into the mixing bowl. Grate 10 sec / Speed 10. Set aside in a small bowl.
- Add onion and garlic to the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
- Add olive oil to the mixing bowl. Sauté 5 min / 120°C / Speed 1.
- Add crushed tomatoes, water or vegetable stock, salt, pepper, and dried oregano to the mixing bowl. Cook 5 min / 100°C / Speed 1. Remove the measuring cup and place the simmering basket on the lid to prevent splatter and allow for some evaporation.
- Add dried pasta to the mixing bowl. Cook according to package instructions (typically 10-12 minutes) / 98°C / Reverse / Speed 1.5. Ensure the pasta is submerged in the liquid. If needed, gently push down with the spatula.
- Pause cooking after about half the pasta cooking time. 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 add a splash more water if the mixture seems too dry. Continue cooking.
- Once pasta is cooked al dente, add the cooking cream (or cream cheese) and the grated Parmesan cheese. Cook 2 min / 90°C / Reverse / Speed 1 to combine and settle the sauce.
- Serve immediately, garnished with fresh basil leaves if desired.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.