pasta e fagiole in the thermomix

One of the reasons I just love my Thermomix is it makes a super fast  dinner from a few ingredients. Pasta e fagiole (pasta and beans) is one of those dishes. And I don’t have to juggle a few saucepans on the stove. It does the cooking and stirring for me and I can be doing other things. And at 5pm on a weeknight I’m usually running around doing 50 million things. I’ve shared another easy pasta recipe, summer pasta here.

Now if you have a Thermomix then you have the Pasta e Fagiole recipe in your Everyday Cooking book that came with your thermomix. BUT I have tasted different versions of this dish at thermomix demos and I just love the way I make it. I know, I’m so modest.  And I’ve been asked a couple of times and here it is. I make this quite a bit because it’s healthy, fast, very budget friendly and the kids eat it. And if the kids eat it then it really is a winner.

Now when it first comes out of the thermomix it’s very soupy. So you add some cheese and leave it for about 3-5 minutes. The cheese melts, the sauce thickens and you’re ready to go. Oh and if you’re retro daddy then you like tomato sauce with it. Not me.

pasta e fagiole in the thermomix
Prep time
Cook time
Total time
This recipe comes from the Everyday Cooking book that comes with your Thermomix in australia. But this is how we make it and enjoy it
Recipe type: Vegetarian
Serves: 6
What you'll need
  • 1 brown onion
  • 2Tbsp oil
  • 2 sticks celery
  • 2 tomatoes
  • 1 can chickpeas or butter beans, drained
  • 2tsp Vegeta stock powder
  • 350g macaroni
  • 1 cup grated low fat cheese
  1. Peel onion and chop in half. Place in thermomix bowl with oil and process for 5 seconds on speed 7. Scrape down bowl.
  2. Cook onion for 2 minutes, 100 degrees on speed 1.
  3. add in the washed celery (break each stalk into threes and include the leaves), tomatoes chopped in half, stock and the drained can of beans.
  4. process for about 15 seconds on speed 6.
  5. Add 900g of water and cook 10 minutes, 100 degrees, speed 1.
  6. Add pasta and cook 10 minutes, 100 degrees, reverse and speed soft.
  7. Place into thermoserver or a large bowl, stir in the grated cheese and put a lid over the top. Leave for about 3 minutes.
  8. Season if you like and enjoy.



  1. Yum this looks tasty. And a lot healthier than just a mac and cheese I’d say.

  2. I have just entered a competition to try and win a Thermomix (wish me luck!), but just in case I’m going to have a go at converting this recipe. I’m guessing the beans are mashed, not left whole?

  3. yum

  4. What I love the most about this post: Finn giving it the thumb up!

  5. I just love my thermomix too AND the best part is knowing exactly what goes into my food so I am not adding food additives, preservatives and nasty food colourings. I don’t use any stock except the stock that I make from the Everyday Cook Book. It is such a healthy way of cooking.

    • you know I still haven’t made it! I must make some!

      • I now only use it too – its so easy Corrie and lasts for six mths (apparently) if you use the salt amount in the recipe. Only had the thermomix for a week and have used the stock about five times already! I got alot of the items from my garden too!

        • wow I’m impressed! 1 week of the thermomix and you’re doing your own stock! well done! someone once said to me your thermomix will continue to amaze you even after you’ve owned it for a while and it’s so true! always amazing me:)

  6. The more I read of your cooking posts, the more I think I need to add a Thermomix to my Tattslotto List!! Healthy, easy and above all… quick!

  7. How sweet that is “Thumbs UP!” Thank you for sharing that recipe :)

  8. I am going to try this too – with Gluten free pasta (so I can eat it) yet I think the kids would prefer macaroni. Thank you for sharing.

  9. Natalie Earl says:

    Will have to try this one with my children this week – always looking for recipes to get them gently out of their comfort zones :)

  10. Hi Corrie,
    I’ve been enjoying your blog for a while now, but never commented.. I just couldn’t resist on this post though!

    I LOVE this recipe, although my husband doesn’t :( So I only get to enjoy it when I’m home alone for dinner! I must also put a plug in for the Thermomix stock paste – don’t use bought stocks when you can make a beautiful one ‘yourself’ – although we know thermi does all the work 😉 I use half the amount of salt that the recipe suggests though as it is A LOT! I just freeze mine in ice-cube trays (that I have specially bought for stock pastes) and pop one out (~1tbsp) whenever I need it! EASY! You could also just freeze it in a tupperware type container and scoop as needed, as it doesn’t freeze hard.
    Keep up the great work Corrie – I love your blog!

  11. No Thermomix :( I wonder if I could just throw all the ingredients into the crockpot?

  12. Hi,
    I don’t have a thermomix (yet..on my wish list) but I do make my own stocks. Just wondering with the thermo why you have to use salt? I just use bones (chicken, fish, meat) onions, celery, carrots, garlic, fresh herbs and water.
    Just interested if someone knows the answer.
    Your blog is great too Corrie – good luck with the baby and move.

    • It preserves the stock. You can use less but then it doesn’t keep so long…I use less as it can make things salty…

  13. My Thermomix arrived this week and so every night I’ve been testing different recipes on the family. This was a winner….thank you. I even threw in a couple of extra veggies :)

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