Ingredients
Yummy!
- pasta
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Ingredients:
1 clove garlic
1 onion
100g red capsicum
200g button mushrooms
200g pasta
1tbsp stock paste
500g water
200g coconut milk
Pepper
Salt
Parsley, chopped
Method:
Add garlic and onion to TM bowl. Chop 10 seconds, speed 8.
Add capsicum and mushrooms to TM bowl. Sauté 8 minutes, Varoma, REVERSE, speed 2.
Add pasta, stock and water. Cook 10 minutes, 100, REVERSE, speed 1.
Add coconut milk, pepper and salt. Mix 30 seconds, REVERSE, soft speed.
Pour into Thermoserver. Let sit for 3-5 minutes to create a creamy thick sauce easy for serving. Serve with parsley.
Happy Thermomixing!
Tip
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Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Really Nice.
I added extra cooked veges with fresh Parmesan at the end. Delicious, thank you
Absoluey delicious!! perhaps the method needs to be edited though to chop the ingredients too. Add capsicum and mushroom and chop on speed 4 for 10 seconds. The size of the chunks is purely up to you, increase the speed to 5 for finer pieces. At the end, I used a dash of sweet chilli sauce too and Wow did it add a magical touch to the dsh. Super yummy, I'll be making this again!!
This a nice easy recipe. Not sure I will add the pasta in again as with gluten free pasta it overlooked a bit and I prefer it cooked in the pot. Otherwise beautiful.
I followed this recipe but it doesn't look like yours. Perhaps the difference is in how much I chopped the capsicum and mushroom? How long did you do that for? It doesn't say here.
Also, have you tried doubling or increasing by 50% for a bigger dish? Curious because it was loved here and if there was more I could use for lunches the next day.
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