One-pot pasta with the Thermomix® means: everything into the mixing bowl, lid on, ready 11 minutes later. No second pan, no draining pasta water, no extra pot for the sauce.
We have been making this recipe at least twice a month for years. The reason is not convenience alone, but the fact that the pasta cooks directly in the double cream and vegetable stock, releasing starch as it does. That starch thickens the sauce on its own, without a roux, without any added thickener. The result is a creamy pasta sauce that clings to the ribbon pasta instead of pooling on the plate.
One Pot Ribbon Pasta with the Thermomix® with Red Pepper and Mushrooms
Ingredients 0 / 13 ✓
- 100 g Parmesan
- 1 bunch chives
- 2 spring onions
- 200 g red pepper
- 15 g olive oil
- 400 g mushrooms
- 100 g white wine
- 200 g double cream
- 500 g vegetable stock
- 1 tsp dried thyme
- 1/2 tsp salt
- 1 tsp white pepper
- 300 g ribbon pasta
Instructions 0 / 8
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1
Grate the Parmesan.
Cut Parmesan into pieces, place in the mixing bowl and grate for 15 seconds / speed 10, then set aside.
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2
Chop the chives.
Wash the chives, pat dry, place in the mixing bowl, chop for 5 seconds / speed 8, then set aside.
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3
Chop the spring onions and pepper and sweat.
Wash and trim the spring onions, then cut into pieces. Wash the pepper, quarter it and remove the stalk and seeds. Place the spring onions and pepper in the mixing bowl, chop for 5 seconds / speed 5 and push down with the spatula. Add the olive oil and steam for 4 minutes / 100°C / Varoma / speed 1.
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4
Slice the mushrooms.
Meanwhile, wash the mushrooms, slice them and add to the mixing bowl.
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5
Steam.
Steam for 2 minutes / 100°C / reverse direction / speed 1. Deglaze with the white wine.
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6
Cook all the ingredients.
Add the double cream, vegetable stock, thyme, salt, pepper and ribbon pasta, briefly combine with the spatula and cook for 4 minutes / 100°C / reverse direction / speed 1.
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7
Stir through and continue cooking.
Stir through once with the spatula and cook for a further 7 minutes / 90°C / reverse direction / speed 2.
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8
Serve.
Divide the pasta between plates and serve sprinkled with Parmesan and chives.
Video
Nutrition per serving
Why reverse direction is essential for pasta
The Thermomix® chops on normal forward direction. That is exactly what you want for carrots or onions, but disastrous for ribbon pasta. We cook the pasta throughout on reverse direction, because the blades then only stir rather than chop. The ribbon pasta stays whole, the mushrooms remain in slices, and the pepper stays in pieces.
Without reverse direction, one-pot pasta becomes a mush. We learnt that in our first attempts, when we were still cooking on normal direction. The pasta was torn apart after 5 minutes, the mushrooms shredded. With reverse direction on speed 1 and later speed 2, everything stays intact.
The order determines the texture
We sweat the spring onions and pepper in olive oil first, then add the mushrooms. Those 6 minutes of head start ensure that the vegetables develop some colour and release their moisture. Only then do the double cream, stock and pasta go into the mixing bowl.
If you cook the pasta from the start with the raw vegetables, they will turn soggy because they sit in the liquid for too long. The 300 g of ribbon pasta need exactly 11 minutes of cooking time: 4 minutes at 100°C, then 7 minutes at 90°C. That is the threshold between al dente and soft.
White wine adds acidity and depth
100 g of white wine deglazes the steamed mushrooms. The wine does not just add acidity that balances the double cream, it also lifts the roasted flavours from the base of the bowl. Without this step the sauce tastes flat and one-dimensionally creamy.
If you prefer not to use wine, replace it with 100 g of extra vegetable stock and add 1 tsp of lemon juice. The acidity is the key point, not the alcohol.
Parmesan and chives only at serving
We grate the Parmesan before cooking and set it aside. The same goes for the chives. Both ingredients go on the plate, not into the mixing bowl. Parmesan goes lumpy when cooked and loses its grainy texture, while chives turn grey and taste bitter.
The 100 g of Parmesan is enough for 4 servings when scattered fresh over the pasta. If you were to cook it in the mixing bowl, you would need double the amount to get the same flavour.
Baked version with Mozzarella
Once the pasta is ready, you can transfer it to a baking dish, scatter over 150 g of grated Mozzarella and bake at 180°C top and bottom heat for 15 minutes. The Mozzarella forms a golden crust while the pasta underneath stays creamy.
We do this mainly when we are preparing the pasta for a larger group and want to keep it warm. Straight from the Thermomix® it cools down faster than when it comes out of the oven baked.
Leftovers the next day
The pasta keeps in the fridge for 2 days in an airtight container. When reheating, the sauce releases a little liquid because the ribbon pasta swells further. Add 2 to 3 tbsp of milk or double cream when warming it up and the sauce will become creamy again.
Goes well with: Parmesan.
Also worth a look: Pasta with Salmon and Cheese Herb Sauce, Thermomix®.
Freezing does not work well, as the double cream separates on thawing and the pasta turns mushy.
If you enjoy this recipe, try our One Pot Salmon Pasta or our Vegetable Chicken with Ribbon Pasta.
