A summer dish for all year round! Spaghetti Tomato Mozzarella with the Thermomix® is ready in 30 minutes, serves 4 and has been one of the most popular recipes on will-mixen.de for years. The idea in one sentence: cook the spaghetti in salted water at the same time as you prepare the sauce in the mixing bowl using 400 g chopped tomatoes, 200 g soured cream and spices (8 minutes / 100°C / speed 1), then fold in 300 g Mozzarella and 3 fresh tomatoes at the very end (5 seconds / reverse direction / speed 2).
Yes, you can also cook the spaghetti in the Thermomix® or even make pasta from scratch using Thermomix® dough. Today, though, we want to keep things quick. We cook the pasta in a pot of salted water following the packet instructions and use the mixing bowl at the same time for the sauce. In it go: 1 onion, 1 garlic clove, tinned chopped tomatoes, soured cream, vegetable stock and spices. No unusual ingredients, just an everyday dish that is easy on the wallet.
Spaghetti Tomato Mozzarella with the Thermomix®
Ingredients 0 / 16 ✓
- 500 g spaghetti
- 1 garlic clove
- 1 onion
- 1 tbsp olive oil
- 400 g chopped tomatoes from a tin
- 200 g soured cream
- 1 tsp cornflour
- 1 tsp salt
- 1 tsp dried oregano
- 100 g vegetable stock
- 1 tsp pepper
- 1 tsp hot paprika powder
- 1/2 tsp chilli powder
- 3 tomatoes
- 300 g Mozzarella
- 1 bunch basil
Instructions 0 / 10
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1
Cook the spaghetti in a large pot of salted water until al dente, then keep warm.
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2
Peel the garlic and onion, halve the onion, place in the mixing bowl and chop for 5 seconds / speed 6, then push down with the spatula.
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3
Add the olive oil and steam for 3 minutes / Varoma / speed 1.
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4
Add the chopped tomatoes to the mixing bowl and heat for 5 minutes / Varoma / speed 1.
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5
Stir the soured cream together with the cornflour, then add to the mixing bowl along with the salt, oregano, vegetable stock, pepper and chilli powder and cook for 8 minutes / 100°C / speed 1.
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6
Meanwhile, wash the tomatoes, halve them, remove the stalk and cut into pieces.
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7
Drain the Mozzarella and cut into pieces.
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8
Wash the basil, shake dry, pick off the leaves and tear them.
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9
Add the tomato and Mozzarella pieces to the mixing bowl and mix for 5 seconds / reverse direction / speed 2.
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10
Divide the spaghetti between plates, spoon the sauce over the top and serve garnished with the basil.
Tip: Freshly grated or shaved Parmesan served at the table goes really well with these spaghetti.
Video
Nutrition per serving
Why we make the sauce separately in the Thermomix®
Many one-pot versions throw broken spaghetti, 400 g tinned tomatoes and 350 g water into the mixing bowl. We deliberately do things differently: the pasta cooks in a separate pot with plenty of salted water while the sauce gets its own space in the mixing bowl. This way it is not diluted by pasta water, the tomatoes stay intense and the spaghetti stay long. We dice the Mozzarella roughly and fold it in only at the very end with 5 seconds / reverse direction / speed 2, not at full speed. That way it melts in creamily instead of falling apart into strings. We tear the fresh basil over the top right before serving so its aroma stays bright.
The second big difference: we use 200 g soured cream instead of processed cheese. Processed cheese is convenient but tastes distinctly of, well, processed cheese, and makes the sauce heavier. Soured cream brings a fresh acidity and binds the sauce into something creamy without overpowering it. To stop the soured cream splitting at 100°C, we stir it with 1 tsp cornflour beforehand. That one extra step is what almost every other recipe leaves out, and it is what decides between creamy and grainy.
Soured cream, cornflour and the right moment in the mixing bowl
The order of steps in the mixing bowl is not random. First chop the onion and garlic for 5 seconds / speed 6, then push down with the spatula. Add 1 tbsp olive oil and steam for 3 minutes / Varoma / speed 1. This takes the sharpness out of the onion and garlic before the tomatoes go in. Then heat the 400 g chopped tomatoes for 5 minutes / Varoma / speed 1 so the acidity from the tin cooks off.
Only then does the soured cream stirred with cornflour go in, along with the salt, oregano, 100 g vegetable stock, pepper, hot paprika powder and chilli powder: 8 minutes / 100°C / speed 1. The low speed matters because high speed causes dairy products to split. Speed 1 keeps the sauce moving without whipping it into a foam. Anyone who sets the Thermomix® to speed 3 or 4 here will end up with a lighter, airier sauce rather than a rich, deep red one.
Where Spaghetti Tomato Mozzarella in the Thermomix® can go wrong
The sauce splits and goes grainy
This happens whenever the soured cream goes into the hot sauce on its own without any binding agent. At 100°C the milk proteins curdle and small lumps form. Our fix: stir the soured cream with 1 tsp cornflour until smooth before adding it. The starch protects the proteins and thickens at the same time. If it does happen anyway, a quick blend for 10 seconds / speed 6 will make the sauce smooth again.
The Mozzarella clumps into a stringy mass
Mozzarella turns stringy if it stirs in at too high a temperature for too long. Our fix: fold the Mozzarella cubes in only at the very end, together with the fresh tomatoes, for 5 seconds / reverse direction / speed 2. The reverse direction nudges the pieces gently rather than cutting through them. That keeps the cheese soft and chunky instead of melting into a rubbery mass. If you prefer it extra creamy, lay the cubes on the warmed plates under the pasta and let the sauce melt them from above.
The pasta goes soggy or too dry
If you cook the spaghetti fully to the packet time and then let them sit in the sauce, you will end up with soft noodles. Our fix: drain them 1 minute before the recommended time, so they are still al dente. The residual heat carries on cooking them. Save a cup of pasta water: if the sauce is too thick, stir in a splash as the starchy water also binds the sauce and makes everything glossy.
Five variations that make a regular appearance on our table
Creamier with more soured cream: use 250 g instead of 200 g soured cream and add 50 g extra vegetable stock to keep the sauce balanced and mild. Spicier, arrabbiata-style: use 1 whole fresh chilli or 1 tsp sambal oelek instead of the half teaspoon of chilli powder. With mince: brown 300 g beef mince before the onion for 8 minutes / 100°C / speed 1 (using the spatula to break it up), and it becomes close to a Spaghetti Bolognese. Vegan: swap the soured cream for plant-based creme fraiche and the Mozzarella for vegan grated cheese. With vegetables: cook 100 g courgette or pepper with the sauce for the last 5 minutes and you turn this pasta dish into a more complete meal.
Which spaghetti, tomatoes and Mozzarella work best
For the spaghetti, nothing beats a good durum wheat pasta as it holds its bite. 1.8 mm is the standard; 2 mm spaghettoni absorb more sauce. For the tomatoes, tinned chopped tomatoes are the reliable base, while San Marzano tomatoes give the most intense flavour. The 3 fresh tomatoes added at the end bring freshness and texture to the sauce. For the Mozzarella, the occasion decides: classic ball Mozzarella is creamier, pizza Mozzarella (block) is firmer and releases less water. Buffalo Mozzarella is the premium option, with a stronger flavour, but it releases more liquid, so drain it well beforehand.
What goes well with Tomato Mozzarella Spaghetti
Freshly grated Parmesan on the table so everyone can add their own, allowing roughly 1 tbsp per serving. A crisp leaf salad alongside works well, as does a slice of Thermomix® pizza dough used as a quick garlic bread. Anyone who loves tomatoes often pairs this dish with our Thermomix® tomato cream soup as a starter. More pasta classics from our kitchen:
- Thermomix® Spaghetti Bolognese
- Green Spelt Bolognese
- Thermomix® Carbonara
- Quick Summer Spaghetti
- Thermomix® Carrot Tomato Sauce
- Spaghetti with Minced Meat and Cream Cheese Sauce with the Thermomix®
- Spaghetti al burro
- Thermomix® Spaghetti aglio olio e peperoncino
How to store the sauce and pasta properly
Goes well with: Parmesan.
It is best to store the sauce and spaghetti separately, otherwise the noodles soak up the sauce and go soggy. The tomato and Mozzarella sauce keeps for 3 days in the fridge without the Mozzarella, or 1 to 2 days with it already folded in. Cooked spaghetti keep separately for 2 to 3 days. To reheat, warm the sauce in a pot or in the mixing bowl for 5 minutes / 90°C / speed 1, adding a splash of water or stock if it has thickened too much. Freezing works well only with the plain tomato sauce without Mozzarella and soured cream, for up to 3 months. The soured cream can separate slightly on thawing, but a quick blend for 10 seconds / speed 6 will smooth it out again.
