- TM 5
Ingredients
- 1 carrot, cut into pieces
- 1 brown onion, cut into halves
- 1 garlic clove
- 20 g olive oil
- 400 g water
- 800 g canned diced tomatoes (2 cans)
- 30 g tomato paste
- 2 tsp Vegetable stock paste
- 1 red capsicum, deseeded and cut into thin slices
- 200 g zucchini, cut into thin slices (0.5 cm), slices cut into halves
- 150 g frozen green peas or fresh green peas
- 200 g fresh mushrooms, cut into thin strips
- 200 g feta cheese, cut into cubes (2 cm)
- 1 tsp sea salt
- 1 tsp dried oregano
- 1 tsp dried thyme
- 350 g short pasta (e.g. penne, conchiglie, fusilli)
Accessories you need
-
Varoma
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place carrot, onion and garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Add olive oil and sauté 3 min/120°C/speed 1.
Add water, tomatoes, tomato paste and stock paste to mixing bowl. Place Varoma dish into position and place red capsicum into it. Weigh zucchini, peas, mushrooms and feta into Varoma dish. Season vegetables and feta with salt, oregano and thyme then secure Varoma lid and steam 9 min/Varoma/speed 1.
Remove Varoma. Add pasta to mixing bowl, then place Varoma back into position and cook 10-12 min/Varoma/
"Counter-clockwise operation" /speed 
"Gentle stir setting" , or until pasta and vegetables are cooked to your preference.Combine pasta, vegetables and feta and serve immediately.
Tip
Please refer to The Basic Cookbook for the Vegetable stock paste recipe.
Different shaped pasta may vary slightly in cooking time. Adjust cooking time to ensure pasta is cooked al dente. Pasta that is cooked al dente is tender, but still firm to the bite.
This recipe is featured in the Cooking with Thermomix cooking class and also in our Everyday Cooking for Thermomix Families cookbook and recipe chip //bit.ly/1UTY2Ab
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Comments
This is delicious, the flavours are lovely, but I could not get my pasta al dente, while also getting the vegetable cooked just right, using this method. Next time I will do everything the same, except cook the pasta on the stove top, just so I can keep an eye on it. Will definitley make again.
This is delicious!!! Very happy hubby too. This will now become a staple dish in our household. I followed others and halved the recipe although next time I'll probably make the full lot so there's leftovers
Just discovered this....yummo. Halved the recipe n added some fresh red chilli. Gluten free pasta substituted. This will be a regular for sure!
I found the capsicum was more or less still raw but I didn’t mind because I like it crunchy, the sauce is delish, I also added 2 x chorizo sausages to this that I cut up and cooked in a fry pan then mixed in at the end (because; why not) turned out great and will be making it again!
Loved it with some changes:
cut recipe in half. (4 servings)
Tomato sauce is delicious. (I added some sundried tomatos and a little pinch of sugar)
Veggies on varoma dont cook well. Better (to me) cook separately in a pan.
the pasta i used had to cook for 12 min. I ended up cooking like 15'
I'll be making this again for sure.
Really disappointing. The vegies in the Varoma were completely raw at the end, and the peas still frozen, so I had to steam them on the stovetop afterwards. 10 mins, even on reverse, meanwhile pulped my pasta into a gooey mess and the mixture baked onto the bottom of the bowl. The quantity made by the recipe is too much - more like catering quantities than for home cooking.
Loved it! Made this for my husband and he raved about it. Used GF pasta and cooked for 11 mins and was perfect.
What would you suggest to replace the mushrrooms with?
Made this dish today and it was very easy to make and the quantity was substantial. I only had one tin of canned tonatoes so I added in two fresh tomatoes as well. I also didn't have any feta but sprinkled with vegan parmesan at the end. I used gluten free pasta which cooked through quicker than expected, next time I will shorten the cooking time at the end if using the gluten free pasta again.
I love this recipe for a quick and easy dinner that the family loves. I use up whatever veggies I have in the fridge and it always comes out great! The vegetable stock paste is a must and I use 2 TBS so it has a lovely depth of flavour to the meal. I substitute with GF pasta to make i a GF dish. Add it to your weekly go-to-meal and enjoy
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