You're tired, hungry and the idea of chopping an onion feels like a personal attack, it's time to put your Thermomix to good use.
The best part of cooking things from start to finish in the Thermomix? A whole lot less washing-up. And who doesn't dream of minimising the washing up?
The Thermomix will chop your ingredients and cook them, the only thing it can't do is gather them from their hiding places. So put your favourite tunes on and dance into the kitchen or, if you're like me, get on your wheelie stool or perching stool and get the Thermomix to do the cooking.
You'll have a clean kitchen and the table all set before the Thermomix's final beep. Of course, you may just choose to put your feet up instead!
When I first got my Thermomix, I kept on hearing about a creamy salami and courgette recipe on it that people raved about, a kind soul passed me the recipe and yes it is good but, as my friend Amanda put it, I cheated on chorizo!
What?
No chorizo?
So I started playing with the recipe but chorizo releases its juices differently to salami and so I had to totally adapt it.
This is the perfect mid-week dish, also perfect for those nights when you want something tasty but are short on time and/or energy.
Even better, it includes hidden vegetables like courgette and carrot.
If you are wondering what a Thermomix is, come this way.
Don't have a Thermomix? Want to pressure cook a Chorizo Pasta? I have just the Chorizo Pasta recipe you need.
📖 Recipe
Thermomix Creamy Chorizo Pasta
Equipment
- Chopping board and knife for vegetables, chopping board and knife for raw meat, Thermomix TM31, spatula.
Ingredients
- ½ to 1 onion
- 1 or 2 garlic cloves
- Fresh coriander to taste really. You can also use parsley (dried or fresh)
- 1 carrot in chunks optional
- ½ to 1 red pepper what down under they call red capsicum
- 110 g courgette in chunks i.e. zucchini, I like to peel courgette
- 100 g chorizo
quartered lengthways and then sliced in approx half centimetre chunks. Buy WHOLE SAUSAGES, not the thinly sliced type of chorizo
- 20 g extra virgin olive oil
- Half a measuring cup of red wine optional
- 400 g tinned tomatoes
- 300 g water it doesn't have to be hot
- 200 g whole milk
- 1 teaspoon vegetable stock I use powdered
- Salt and black pepper
- 250 g fettuccine or linguine in the TM5 you can add 300 g linguine
Instructions
- Add the onion, garlic, coriander and carrot (if adding) to the Thermomix bowl: 5 seconds, speed 7.
- Add the red pepper and courgette: 3 seconds, speed 5.
- Add the chorizo and 20 g olive oil: 5 minutes, Varoma (TM5 120ºC), speed 1. If your chorizo is quite soft it may be a good idea to use reverse for the rest of the recipe. If using red wine, add it once the chorizo has been cooking for about 2 minutes, while the Thermomix keeps running.
- Add the tomatoes: 5 minutes, Varoma (TM5 120ºC), speed 1.
- Add the water (300 g), whole milk (200 g), 1 teaspoon vegetable stock, salt and black pepper to taste (don't add too much salt): 10 minutes, 100º, speed 1.
- Add the fettuccine or your choice of pasta: 10 minutes (but start with the minutes stated in your pack and add 2-3 more minutes when it finishes, if necessary), 100º, REVERSE, soft speed (I prefer to call it spoon speed to be honest). Add pepper towards the end if you want. Serve immediately.
Notes
More Thermomix Recipes
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