Name: Pasta with creamy Tomato Cream Cheese Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 Servings
Ingredients: 250 g Pasta; 1 can Salt water; 100 g Cream cheese; 1 piece Shallot; 1 clove Garlic; 2 tbsp Butter; Oregano; Salt; Pepper

Description

This simple pasta dish with creamy tomato cream cheese sauce is a real everyday hero! I often make it when I need something quick and still want something delicious on the table. The combination of the fruity tomato sauce and the creamy cream cheese is simply unbeatable. It is a great dish for the whole family and can be varied in so many ways. Try different herbs or vegetables! The preparation is very easy and only takes about 20 minutes. Perfect for the end of the day!

Ingredients (9 ingredients)

250 g Pasta

1 can Salt water

100 g Cream cheese

1 piece Shallot

1 clove Garlic

2 tbsp Butter

Oregano

Salt

Pepper

Preparation (6 steps)

Chop shallot and garlic

Thermomix® Setting

3 sec/Speed 5

Put shallot or onion and garlic clove into the mixing bowl and chop for 3 sec./speed 5. If necessary, slide down with the spatula.

Sauté shallots and garlic

Thermomix® Setting

3 min/248°F/Speed 1 120

Add butter or margarine and sauté for 3 min./120°C/speed 1.

180

Prepare tomato sauce

Thermomix® Setting

5 min/212°F/Speed 1 100

Add tomatoes (from the can) and simmer for 5 min./100°C/speed 1.

300

Add cream cheese

Thermomix® Setting

2 min/140°F/Speed 2 60

Add cream cheese and stir for 2 min./60°C/speed 2 until melted.

120

Season the sauce

Thermomix® Setting

1 min/212°F/Speed 1 100

Season the sauce with salt, pepper and oregano (or basil) and heat for 1 min./100°C/speed 1.

Mix in pasta

Thermomix® Setting

1 min/Linkslauf/Speed 1 Reverse

Drain the cooked pasta and add to the sauce in the mixing bowl. Mix for 1 min./reverse/speed 1.

Finished cooking? Great! 🎉

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About this recipe

This pasta with creamy tomato cream cheese sauce is a real classic in our house. I ate it for the first time many years ago at a friend's house, who always conjured up simple but incredibly delicious dishes. She told me the basic recipe back then, and I have been adapting and refining it ever since. It is a dish that reminds me of uncomplicated friendship and cozy evenings. The ingredients are deliberately kept simple, but each one plays an important role. The pasta, preferably a type like penne or farfalle that can absorb the sauce well, forms the base. The canned tomatoes, ideally diced tomatoes in juice, bring the fruity acidity and the typical tomato sauce note. The cream cheese, here I prefer to use double cream cream cheese for a particularly creamy consistency, ensures the velvety texture and softens the acidity of the tomatoes. Shallot and garlic form the aromatic foundation, while the butter provides an additional flavor dimension and a slight binding of the sauce. Oregano, fresh or dried, gives the sauce a Mediterranean note, but basil or thyme also go perfectly. When preparing it in the Thermomix®, it is important not to chop the shallot and garlic too finely, as they could burn during sautéing. The temperature during sautéing should not be too high so that the butter does not turn brown. When stirring in the cream cheese, it is important not to set the temperature too high, as it could curdle. Be sure to season the sauce well at the end. You can be brave here and experiment with salt, pepper and herbs. When mixing in the pasta, the reverse is important so that the noodles are not crushed. This dish is incredibly versatile. For a vegetarian version, you can simply add some vegetables such as zucchini, peppers or mushrooms. These can either be sautéed together with the shallot and garlic or added to the tomatoes later. For a vegan version, you can replace the cream cheese with a vegan cream cheese alternative or cashew cream. You can also vary the spices. A little chili or paprika powder adds a slight spiciness, while smoked paprika powder gives the sauce a smoky note. The pasta is best served fresh and hot. A green salad or a crispy baguette goes well with it. If you like, you can sprinkle the pasta with some grated Parmesan or Pecorino. Leftover sauce can be stored in the refrigerator and reheated the next day. The sauce can also be prepared well in advance and frozen. This way you always have a quick and tasty meal at hand.