Easy Thermomix Recipes For Family

So, you’re staring at the clock, your stomach’s doing the Macarena, and the thought of dirtying multiple pots fills you with existential dread? Yeah, me too. But guess what? Your trusty Thermomix is about to become your superhero cape (without the awkward spandex). We’re diving into a super easy, ridiculously tasty Thermomix recipe that’ll make your family think you’ve suddenly become a Michelin-star chef. Shhh, it’s our little secret!

Why This Recipe is Awesome (Besides Being Idiot-Proof)

Okay, let’s be real. This recipe for Creamy Tomato & Spinach Pasta isn’t just easy; it’s practically a magic trick. We’re talking minimal effort, maximum flavour, and only one “pot” (your Thermomix bowl, obvs!) to wash. Say goodbye to the pasta pot, the sauce pan, and the colander. They’re officially retired for this dish. Plus, it’s a sneaky way to get some greens into the little ones, and even the big ones won’t complain. It’s a win-win-WIN!

Ingredients You’ll Need (The Good Stuff)

Get ready for a super short shopping list. You probably have half this stuff already. Score!

• 1 Onion (medium): Because flavour starts here. No tears required, thanks to your Thermie!
• 2 cloves Garlic: The more, the merrier, IMO. Don’t be shy!
• 20g Olive Oil: Just a drizzle to get things sizzling.
• 400g Canned Chopped Tomatoes: The backbone of our glorious sauce. Don’t cheap out too much, quality matters here.
• 500g Water or Vegetable Stock: Stock adds an extra flavour punch, but water works just fine if you’re feeling minimalist.
• 300g Dried Pasta (e.g., Penne, Fusilli): Whatever your heart (or pantry) desires. Just nothing too tiny!
• 150g Baby Spinach: The secret health hero. It practically melts into nothingness.
• 100g Cream (heavy/thickened): For that luscious, velvety finish. Don’t skip this, your tastebuds will thank you.
• 50g Parmesan Cheese (grated): Because everything is better with cheese. Fight me on this.
• Salt & Pepper: To taste, because you’re a sophisticated chef now.

Step-by-Step Instructions (Even a Sloth Can Do It)

1. First things first, toss your onion and garlic into the Thermomix bowl. Chop them up for 5 seconds / Speed 7. Scrape down the sides.
2. Add the olive oil. Sauté for 3 minutes / 120°C / Speed 1. Mmm, smell that aroma!
3. Now, pour in the canned chopped tomatoes, water or stock, and a good pinch of salt and pepper. Give it a quick stir.
4. Add your dried pasta. Make sure it’s submerged as much as possible. Cook for the time stated on your pasta packet, at 100°C / Reverse / Speed 1. If your pasta packet says 10 minutes, you cook it for 10 minutes. Easy peasy!
5. Once the pasta is cooked (check it for al dente perfection), quickly stir in the baby spinach and cream. Mix for 30 seconds / Reverse / Speed 2, or until the spinach has wilted beautifully.
6. Finally, stir in the grated Parmesan cheese for another 15 seconds / Reverse / Speed 2. Taste and adjust seasoning if needed. You might want a little more salt or pepper.
7. Serve immediately and prepare for the standing ovation. You’re welcome!

Common Mistakes to Avoid (Unless You Like Disasters)

• Ignoring the Pasta Packet: Your Thermomix needs to know how long your specific pasta takes. Don’t just guess, rookie! Follow the packet cooking time, but maybe shave off a minute if you like it super al dente.
• Forgetting Reverse Mode: If you don’t use Reverse, you’ll end up with pasta sludge, not lovely intact pieces. Always use Reverse for pasta!
• Over-Seasoning at the Start: Remember the cheese and stock already have salt. It’s easier to add more salt later than to take it out (unless you’re a wizard, which you might be, but let’s not push it).
• Using Too Much Liquid: Stick to the measurements. Too much water and your sauce will be watery; too little and your pasta won’t cook.

Alternatives & Substitutions (Get Creative!)

Feeling adventurous? Or just realised you’re missing an ingredient? No worries!

• Add some protein: Stir in some cooked shredded chicken or canned tuna at the end with the spinach. Or, if you’re brave, sauté some chicken pieces with the onion before adding the other ingredients.
• Veggies galore: Carrots, zucchini, or mushrooms can be chopped with the onion and garlic. Just remember they might need a bit longer to cook down.
• Vegan-friendly? Swap the cream for a plant-based cream alternative (oat or soy cream work great!) and use nutritional yeast instead of Parmesan for that cheesy kick. Use vegetable stock, obvs.
• Spice it up: A pinch of chilli flakes added with the tomatoes will give it a nice kick.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers. Mostly.

Can I use fresh tomatoes instead of canned?
Technically, yes! But you’ll need to peel and deseed them, and they might make the sauce a bit thinner. Canned tomatoes are usually more consistent and, honestly, less faff. So, unless you’ve got a bumper crop of homegrown beauties, stick to the can. Less effort, remember?

My kids hate spinach. What do I do?
Ah, the age-old battle! Honestly, in this recipe, the spinach wilts down so much it practically disappears into the sauce. If they’re *really* discerning, you could skip it, but then you miss out on those sneaky greens. Try it first; they might not even notice!

Can I make this ahead of time?
You can, but pasta is always best fresh. It tends to absorb more liquid and become softer when reheated. If you must, add a splash of milk or stock when reheating on the stovetop or microwave to bring it back to life.

What kind of pasta works best?
Medium-sized shapes like penne, fusilli, or rigatoni are perfect. Avoid tiny pasta like orzo or huge ones like pappardelle, as they might not cook evenly or break up too much. FYI, the Thermomix can be a bit brutal on delicate pasta.

What if my sauce is too thin/thick?
Too thin? Add a tablespoon of cornflour mixed with a little water at the end and cook for another minute. Too thick? Add a splash more water or stock until it’s just right. You’re the boss of your sauce!

Can I add meat like bacon or chorizo?
Absolutely! Chop them up and sauté them with the onion and garlic at the very beginning until crispy. Then proceed with the rest of the recipe. Bacon makes everything better, right?

Final Thoughts (Go Forth and Conquer!)

See? I told you it was easy! You’ve just whipped up a delicious, family-friendly meal with minimal fuss and maximum flavour, all thanks to your amazing Thermomix and your newfound culinary (read: Thermomix-following) skills. Now go forth, bask in the glory, and enjoy those precious moments not washing mountains of dishes. You’ve earned it!