Burrata Pasta
If you are looking for a dinner that feels impressive but comes together with minimal effort, this burrata pasta is exactly what you need. We are talking roasted cherry tomatoes, a garlicky olive oil sauce, wilted spinach, and the creamiest burrata you have ever spooned over a bowl of pasta. It is the kind of meal that looks like it came from a restaurant but only takes about an hour from start to finish.
What makes this dish so special is the combination of textures and flavors all working together. The tomatoes get roasted until they are sweet and jammy, the pasta soaks up all that garlicky goodness, and then the marinated burrata on top just melts into every single bite. We finish it with toasted walnuts for a little crunch, fresh basil, and a hint of lemon zest to brighten everything up. Trust us, once you make this one, it is going into the regular rotation.
If you love easy pasta dishes with fresh ingredients, we have a few more you are going to want to check out. Our Pasta with Spinach and Tomatoes is a weeknight staple, our Spanakopita Pasta is full of Greek-inspired flavor, and our Pasta with Artichokes is always a crowd pleaser.
Table of contents
Why You’ll Love This Recipe
- Simple ingredients, big flavor: Everything in this recipe is easy to find at the grocery store, but together they create something that tastes really special.
- Ready in about an hour: With just 15 minutes of prep and 45 minutes of cook time, this is totally doable on a weeknight or a laid-back weekend.
- That burrata though: Marinating the burrata with lemon zest, honey, and chili flakes takes it to a whole other level and makes every serving feel indulgent.
- Easily customizable: Swap the pasta, change up the greens, or make it spicier. This recipe is very forgiving and easy to make your own.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
For the pasta base, you will need whole-wheat fettuccine or linguine, extra-virgin olive oil, garlic, Italian seasoning, and crushed red pepper. The sauce comes together with halved cherry tomatoes, baby spinach, and fresh basil. The star of the show is the burrata, which we marinate with lemon zest, honey, and chili flakes. We also add smoked paprika and balsamic vinegar to the tomatoes before roasting for incredible depth of flavor. Finish it all off with toasted walnuts and a sprinkle of salt and pepper.
Variations
- Make it gluten-free: Simply swap the whole-wheat pasta for your favorite gluten-free pasta and the rest of the recipe stays the same.
- Add protein: Grilled shrimp, rotisserie chicken, or crispy chickpeas are all fantastic additions if you want to bulk this up a bit.
- Turn up the heat: If you love spice, double the crushed red pepper and add extra chili flakes on top when serving.
- Swap the greens: Not a spinach fan? Arugula, kale, or even shredded fresh basil work beautifully in this dish as well.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Toss halved cherry tomatoes with smoked paprika, balsamic vinegar, and a pinch of salt and pepper. Spread on a baking sheet and roast for 15-20 minutes until softened and slightly caramelized.
- In a small bowl, gently toss burrata with lemon zest, honey, and chili flakes. Set aside to infuse flavors for at least 15 minutes.
- Heat olive oil in a large skillet over medium heat. Add chopped garlic, Italian seasoning, and crushed red pepper; sauté for 1-2 minutes until fragrant. Add roasted tomatoes and spinach, stirring until spinach wilts. If needed, add reserved pasta water to loosen the sauce.
- Toss cooked pasta into the skillet with the sauce. Stir in chopped fresh basil.
Plate the pasta, top each serving with marinated burrata, and sprinkle with toasted pine nuts or walnuts. Garnish with extra fresh basil.
Expert Tips
- Do not skip roasting the tomatoes. That step is where so much of the flavor comes from, and the caramelization makes the sauce rich and naturally sweet.
- Always reserve some pasta water before draining. Adding a splash helps bind the sauce to the noodles and gives everything a silkier texture.
- Let the burrata marinate for at least 15 minutes so it has time to absorb the lemon zest, honey, and chili flakes before going on top.
- Toast the walnuts in a dry skillet for just a few minutes before using them. It deepens their flavor and adds a great crunch to the finished dish.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
You can, but burrata is much creamier and richer than fresh mozzarella. If you use mozzarella, the dish will still be delicious, just a little less indulgent.
We recommend making the roasted tomatoes and cooking the pasta ahead of time, but adding the burrata fresh right before serving. Burrata does not hold up well once it has been mixed in and reheated.
We use whole-wheat fettuccine or linguine, but really any long pasta works well here. Spaghetti, tagliatelle, or even pappardelle are all great options for holding onto the sauce.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Burrata Pasta
Equipment
- large pot
- baking sheet
- large skillet
- Small mixing bowl
- Colander
- zester
- Measuring cups
- Measuring spoons
- wooden spoon or spatula
Ingredients
- 8 ounces whole-wheat fettuccine or linguine
- ¼ cup extra-virgin olive oil
- 1 ½ tablespoons finely chopped garlic
- ½ teaspoon Italian seasoning
- ½ teaspoon crushed red pepper
- 3 cups halved cherry tomatoes
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 3 cups baby spinach
- ¼ cup chopped fresh basil plus more for garnish
- 8 ounces burrata cheese
- ¼ teaspoon smoked paprika
- 1 tablespoon balsamic vinegar
- ¼ cup chopped walnuts toasted
- Zest of 1 lemon
- 1 teaspoon honey
- Pinch chili flakes
Instructions
- Preheat the oven to 400°F.
- Add the halved cherry tomatoes to a baking sheet. Toss with smoked paprika, balsamic vinegar, a pinch of salt, and a pinch of ground pepper.
- Roast the tomatoes for 15 to 20 minutes, or until softened and slightly caramelized.
- While the tomatoes roast, bring a large pot of salted water to a boil. Cook the whole-wheat pasta according to package directions until al dente.
- Reserve 1/2 cup of pasta water, then drain the pasta.
- In a small bowl, gently toss the burrata cheese with lemon zest, honey, and chili flakes. Set aside for at least 15 minutes to allow the flavors to infuse.
- Heat the extra-virgin olive oil in a large skillet over medium heat.
- Add the finely chopped garlic, Italian seasoning, and crushed red pepper. Sauté for 1 to 2 minutes, or until fragrant.
- Add the roasted tomatoes and baby spinach to the skillet. Stir until the spinach wilts.
- Add a splash of reserved pasta water, if needed, to loosen the sauce.
- Add the cooked pasta to the skillet and toss until evenly coated with the sauce.
- Stir in the chopped fresh basil.
- Plate the pasta and top each serving with the marinated burrata.
- Sprinkle with toasted walnuts and garnish with extra fresh basil before serving.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
