21 Delicious Burrata Recipes Pasta Extravaganza

Prepare to fall in love with burrata all over again with our 21 Delicious Burrata Recipes Pasta Extravaganza! Whether you’re craving quick weeknight dinners, seasonal delights, or just some creamy comfort food, we’ve got a dish that’ll make your taste buds dance. Dive into this roundup and discover how this luscious cheese can transform your pasta game. Trust us, you’ll want to try every single one!

Creamy Burrata Pasta with Fresh Basil

Wondering what to make for dinner that feels a bit fancy but is actually super easy? This creamy burrata pasta with fresh basil is your answer. It’s rich, comforting, and comes together in no time.

Ingredients

• 8 oz of high-quality dried pasta, like spaghetti or fettuccine
• 1/4 cup of rich extra virgin olive oil
• 3 cloves of garlic, minced
• 1/2 tsp of crushed red pepper flakes
• 1 cup of cherry tomatoes, halved
• 1/2 cup of fresh basil leaves, torn
• 8 oz of creamy burrata cheese
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
3. Add the cherry tomatoes to the skillet and cook until they start to soften, about 3-4 minutes. Tip: Don’t overcook the garlic to avoid bitterness.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the tomatoes.
5. Toss everything together, adding a splash of the reserved pasta water to help the sauce cling to the pasta. Tip: The starch in the pasta water thickens the sauce naturally.
6. Remove the skillet from heat. Tear the burrata into pieces and gently fold it into the pasta, allowing it to melt slightly.
7. Stir in the torn basil leaves and season with salt as needed. Tip: Adding basil at the end preserves its bright color and flavor.

Finished with a silky, creamy sauce that clings to every strand of pasta, this dish is a dream. The burst of cherry tomatoes and fresh basil cuts through the richness beautifully. Serve it with a crisp white wine for the ultimate weeknight luxury.

Tomato and Burrata Pasta Salad

Feeling like something fresh yet indulgent for dinner tonight? This Tomato and Burrata Pasta Salad is your answer. It’s a breeze to whip up and packs a punch of flavors that’ll make your taste buds dance.

Ingredients

• 8 oz of al dente cooked pasta, preferably fusilli or penne
• 1 cup of juicy, ripe cherry tomatoes, halved
• 1 ball of creamy, fresh burrata cheese, torn into pieces
• 2 tbsp of rich extra virgin olive oil
• 1 tbsp of balsamic glaze, for a sweet and tangy kick
• 1/4 cup of fresh basil leaves, thinly sliced
• 1/2 tsp of sea salt, for that perfect seasoning
• 1/4 tsp of freshly ground black pepper, for a slight heat

Instructions

1. In a large mixing bowl, combine the cooked pasta and halved cherry tomatoes.
2. Drizzle the extra virgin olive oil and balsamic glaze over the pasta and tomatoes. Toss gently to coat everything evenly.
3. Add the torn burrata pieces and sliced basil to the bowl. Season with sea salt and freshly ground black pepper.
4. Gently toss the salad one more time to distribute the burrata and basil without breaking the cheese too much.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

This salad is a delightful mix of textures, from the creamy burrata to the al dente pasta and juicy tomatoes. Try serving it on a warm summer evening with a glass of crisp white wine for the ultimate dining experience.

Spicy Garlic Burrata Pasta

Warm up your kitchen with this Spicy Garlic Burrata Pasta, a dish that combines creamy, dreamy burrata with a kick of heat and a punch of garlic. It’s the kind of meal that feels indulgent yet comes together in no time, perfect for those nights when you’re craving something special without the fuss.

Ingredients

• 8 oz dried spaghetti
• 3 tbsp rich extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup heavy cream
• 1 ball fresh burrata cheese
• 1/4 cup freshly grated Parmesan cheese
• Salt, to season
• Fresh basil leaves, for garnish

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, cooking until the garlic is golden and fragrant, about 1-2 minutes. Tip: Keep the heat medium to prevent the garlic from burning.
3. Pour in the heavy cream and bring to a simmer, stirring occasionally, until slightly thickened, about 3 minutes.
4. Drain the pasta and add it directly to the skillet with the cream sauce. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
5. Season with salt to taste, then transfer to a serving dish. Tear the burrata over the top and sprinkle with Parmesan. Tip: Let the burrata sit for a minute to warm slightly before serving.
6. Garnish with fresh basil leaves and serve immediately.

Lusciously creamy with a gentle heat, this pasta is all about contrast—the cool, soft burrata against the spicy, garlicky noodles. Try serving it with a crisp white wine and a simple green salad to round out the meal.

Burrata and Mushroom Pasta Bake

Dive into this cozy, creamy Burrata and Mushroom Pasta Bake that’s perfect for those nights when you’re craving something indulgent yet comforting. You’ll love how the creamy burrata melts into the pasta, creating a rich, velvety sauce that’s packed with earthy mushrooms.

Ingredients

• 8 oz of your favorite pasta, like rigatoni or penne
• 2 tbsp rich extra virgin olive oil
• 1 lb fresh cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 ball of fresh burrata cheese
• Salt and freshly ground black pepper to taste
• 1/4 cup chopped fresh basil for garnish

Instructions

1. Preheat your oven to 375°F and bring a large pot of salted water to a boil.
2. Cook the pasta according to package instructions until al dente, then drain and set aside.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the mushrooms and cook until they’re golden and have released their moisture, about 5-7 minutes.
4. Add the minced garlic to the skillet and cook for another minute until fragrant.
5. Pour in the heavy cream and bring to a simmer, then stir in the Parmesan cheese until the sauce is smooth.
6. Combine the cooked pasta with the mushroom sauce in the skillet, then transfer everything to a baking dish.
7. Place the burrata ball in the center of the pasta, then bake for 15 minutes, or until the burrata is melted and bubbly.
8. Garnish with chopped fresh basil and a crack of black pepper before serving.

Out of the oven, this pasta bake is a dreamy mix of creamy, cheesy, and earthy flavors. Serve it straight from the dish for a family-style meal that’s sure to impress.

Lemon Zest Burrata Pasta

Craving something creamy, zesty, and utterly satisfying? This Lemon Zest Burrata Pasta is your go-to for a quick, luxurious meal that feels like a hug in a bowl.

Ingredients

• 8 oz of al dente pasta (like spaghetti or linguine)
• 1 ball of creamy, fresh burrata cheese
• 2 tbsp of rich extra virgin olive oil
• Zest of 1 large, vibrant lemon
• 2 cloves of garlic, minced to perfection
• 1/4 cup of freshly grated Parmesan cheese
• A handful of fresh basil leaves, torn for garnish
• Salt, just a pinch to elevate the flavors
• Freshly cracked black pepper, for that perfect finish

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the pasta according to package instructions until al dente, about 8-10 minutes. Tip: Save a cup of pasta water before draining for adjusting sauce consistency.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Drain the pasta and add it directly to the skillet with the garlic. Toss to coat the pasta evenly with the oil.
4. Remove the skillet from heat. Tear the burrata into pieces and gently fold it into the pasta, allowing it to melt slightly from the residual heat.
5. Stir in the lemon zest, Parmesan cheese, and a splash of reserved pasta water if needed to loosen the sauce. Season with salt and pepper to taste.
6. Garnish with torn basil leaves and an extra sprinkle of Parmesan before serving. Tip: For an extra zing, add a squeeze of fresh lemon juice right before eating.

Here’s the deal: each forkful is a dreamy mix of creamy burrata and bright lemon zest, with the pasta providing the perfect chewy backdrop. Serve it with a crisp white wine and watch it disappear before your eyes.

Roasted Cherry Tomato and Burrata Pasta

You know those dishes that feel like a hug in a bowl? This Roasted Cherry Tomato and Burrata Pasta is exactly that—simple, comforting, and bursting with flavor.

Ingredients

• 8 oz dried pasta (like fusilli or penne)
• 1 pint sweet cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 cup rich extra virgin olive oil
• 1/2 tsp crushed red pepper flakes
• 1 ball creamy burrata cheese
• 1/4 cup fresh basil leaves, torn
• Salt to taste

Instructions

1. Preheat your oven to 400°F. Toss the halved cherry tomatoes with minced garlic, olive oil, red pepper flakes, and a pinch of salt on a baking sheet.
2. Roast for 20 minutes, or until the tomatoes are soft and slightly caramelized. Tip: Stir halfway through for even roasting.
3. While the tomatoes roast, cook the pasta in salted boiling water until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
4. In a large bowl, combine the drained pasta with the roasted tomatoes and their juices. Add a splash of pasta water to loosen the sauce if needed.
5. Tear the burrata into pieces and gently fold it into the pasta. Tip: Let the residual heat melt the burrata slightly for a creamy texture.
6. Garnish with torn basil leaves and an extra drizzle of olive oil before serving. Tip: Serve immediately to enjoy the contrast of warm pasta and cool, creamy burrata.

A perfect balance of sweet, spicy, and creamy, this dish is a showstopper on its own or paired with a crisp green salad. The burst of cherry tomatoes against the silky burrata makes every bite a delight.

Burrata Pasta with Pesto and Pine Nuts

Mmm, imagine twirling your fork into a bowl of creamy burrata pasta, where each bite is a perfect mix of rich, herby pesto and the satisfying crunch of toasted pine nuts. It’s the kind of dish that feels fancy but is surprisingly simple to whip up on a busy weeknight.

Ingredients

• 8 oz of dried pasta (like spaghetti or linguine)
• 1/2 cup of rich extra virgin olive oil
• 2 cups of fresh basil leaves, packed
• 1/3 cup of toasted pine nuts
• 2 cloves of garlic, minced
• 1/2 tsp of sea salt
• 1/4 tsp of freshly ground black pepper
• 8 oz of creamy burrata cheese
• 1/2 cup of grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, combine the basil, pine nuts, garlic, salt, and pepper in a food processor. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. Tip: For a brighter pesto, add a squeeze of lemon juice.
4. Drain the pasta and return it to the pot. Add the pesto and toss to coat, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.
5. Divide the pasta among bowls. Tear the burrata into pieces and place on top of the pasta. Sprinkle with Parmesan cheese. Tip: Let the burrata sit at room temperature for 10 minutes before serving for the creamiest texture.

Creamy, dreamy, and packed with flavor, this burrata pasta is a showstopper. The contrast between the silky cheese and the nutty pesto is unreal. Try serving it with a crisp white wine and a side of garlic bread for the ultimate comfort meal.

Truffle Oil Burrata Pasta

Very few dishes can make you feel like a gourmet chef with minimal effort, but this Truffle Oil Burrata Pasta is one of them. It’s creamy, luxurious, and surprisingly simple to whip up on a weeknight.

Ingredients

• 8 oz dried spaghetti (high-quality, bronze-cut for the best texture)
• 2 tbsp rich extra virgin olive oil
• 1 clove garlic (minced, for a subtle kick)
• 1/4 tsp crushed red pepper flakes (for a hint of heat)
• 1/2 cup heavy cream (luxuriously thick)
• 1/4 cup grated Parmesan cheese (finely shredded, for melting)
• 1 ball burrata cheese (creamy and fresh)
• 1 tbsp white truffle oil (aromatic and earthy)
• Salt (to season)
• Freshly ground black pepper (for garnish)
• Fresh basil leaves (torn, for a pop of color and freshness)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
4. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally, about 2 minutes.
5. Stir in the Parmesan cheese until melted and the sauce is smooth, about 1 minute. Tip: If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
6. Drain the pasta and add it directly to the skillet, tossing to coat evenly in the sauce.
7. Remove from heat and drizzle with truffle oil, gently tossing to combine. Tip: Truffle oil is potent, so start with a little and add more to taste.
8. Transfer the pasta to serving plates. Tear the burrata over the top and garnish with black pepper and fresh basil.

Absolutely divine, this pasta boasts a creamy texture with bursts of freshness from the basil. The truffle oil adds an earthy depth that makes each bite unforgettable. Serve it with a crisp white wine for an extra touch of elegance.

Burrata and Spinach Stuffed Shells

These burrata and spinach stuffed shells are the ultimate comfort food with a fancy twist. You’ll love how the creamy burrata pairs with the earthy spinach, all wrapped up in tender pasta shells.

Ingredients

• 12 jumbo pasta shells
• 1 cup whole milk ricotta cheese, creamy and smooth
• 1 cup fresh spinach, finely chopped and packed
• 1/2 cup burrata cheese, torn into small pieces
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 1 large egg, farm-fresh and lightly beaten
• 1 clove garlic, minced and fragrant
• 1/2 tsp salt, fine and evenly distributed
• 1/4 tsp black pepper, freshly ground
• 2 cups marinara sauce, rich and tangy
• 1 tbsp olive oil, extra virgin and fruity

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a rolling boil and cook the jumbo pasta shells for 9 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. Drain the shells and rinse under cool water to stop the cooking process. Set aside.
4. In a mixing bowl, combine the ricotta cheese, chopped spinach, burrata pieces, Parmesan cheese, beaten egg, minced garlic, salt, and pepper. Mix until well blended. Tip: Taste the filling before stuffing to adjust seasoning if needed.
5. Lightly grease a baking dish with olive oil and spread 1 cup of marinara sauce on the bottom.
6. Carefully stuff each pasta shell with the cheese and spinach mixture and place them seam-side up in the baking dish. Tip: Use a small spoon or piping bag for easier stuffing.
7. Pour the remaining marinara sauce over the stuffed shells and sprinkle with extra Parmesan if desired.
8. Bake in the preheated oven for 25 minutes, or until the sauce is bubbly and the tops are lightly golden.

You’ll be amazed by the creamy, cheesy center and the slight crispiness on top. Serve these shells with a side of garlic bread to soak up all that delicious sauce.

Sun-Dried Tomato and Burrata Pasta

Kickstart your culinary adventure with this Sun-Dried Tomato and Burrata Pasta, a dish that’s as vibrant in flavor as it is simple to whip up. Perfect for those nights when you’re craving something indulgent yet effortless.

Ingredients

• 8 oz of al dente pasta, like fusilli or penne
• 1/2 cup of sun-dried tomatoes in oil, thinly sliced
• 1/4 cup of rich extra virgin olive oil
• 2 cloves of garlic, minced to release their aromatic punch
• 1 ball of creamy burrata cheese, at room temperature
• 1/4 cup of freshly grated Parmesan cheese
• A handful of fresh basil leaves, torn for a burst of color and flavor
• Salt and freshly ground black pepper to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Stir in the sun-dried tomatoes and cook for another 2 minutes, allowing their flavors to meld with the garlic and oil.
4. Drain the pasta, reserving 1/2 cup of the starchy cooking water. Add the pasta to the skillet with the sun-dried tomato mixture, tossing to coat evenly. If the pasta seems dry, gradually add the reserved cooking water until the desired consistency is achieved.
5. Remove the skillet from heat. Tear the burrata into pieces and gently fold it into the pasta, allowing it to melt slightly from the residual heat.
6. Sprinkle with freshly grated Parmesan and torn basil leaves. Season with salt and freshly ground black pepper to taste.

Here’s the deal: this pasta is a creamy, tangy dream with the burrata adding a luxurious texture that’s hard to resist. Serve it with a crisp white wine and a side of crusty bread to soak up every last bit of sauce.

Burrata Pasta with Roasted Red Peppers

Mmm, imagine twirling your fork into a bowl of creamy, dreamy pasta that’s dotted with sweet, charred red peppers and pockets of luscious burrata. It’s the kind of dish that feels fancy but is surprisingly simple to whip up on a weeknight.

Ingredients

– 8 oz of dried pasta (like fusilli or penne)
– 2 large red bell peppers, roasted and sliced into strips
– 1 ball of fresh burrata cheese, torn into pieces
– 2 tbsp of rich extra virgin olive oil
– 2 cloves of garlic, minced
– 1/2 tsp of crushed red pepper flakes
– Salt to taste
– Freshly chopped basil for garnish

Instructions

1. Preheat your oven to 425°F. Place the whole red peppers on a baking sheet and roast for 25-30 minutes, until the skins are blistered and charred. Let them cool, then peel and slice into strips.
2. While the peppers roast, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain, reserving 1/2 cup of pasta water.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
4. Toss in the roasted red pepper strips and cooked pasta, stirring to combine. If the pasta seems dry, add a splash of the reserved pasta water to loosen it up.
5. Remove the skillet from heat and gently fold in the torn burrata pieces, allowing the residual heat to melt the cheese slightly.
6. Season with salt to taste and garnish with freshly chopped basil before serving.
So there you have it—a dish that’s as pleasing to the eye as it is to the palate. The creamy burrata melts into the pasta, creating a sauce that’s rich without being heavy, while the roasted peppers add a smoky sweetness. Try serving it with a crisp white wine and crusty bread to soak up every last bit.

Chili Flake and Burrata Pasta

Think you’ve tried every pasta dish out there? This chili flake and burrata pasta is a game-changer, blending spicy, creamy, and utterly comforting flavors in one bowl. You’re going to love how simple it is to whip up, yet it feels totally gourmet.

Ingredients

• 8 oz dried spaghetti (look for a high-quality, bronze-cut variety for the best texture)
• 2 tbsp rich extra virgin olive oil
• 3 garlic cloves, thinly sliced (for a subtle, sweet flavor)
• 1/2 tsp crushed red chili flakes (adjust based on your heat preference)
• 1/2 cup reserved pasta water (starchy and perfect for emulsifying the sauce)
• 1 ball fresh burrata cheese (creamy and luxurious)
• Salt, to season the pasta water
• Fresh basil leaves, for garnish (bright and aromatic)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente, about 9 minutes. Tip: Always taste a minute before the suggested time to ensure perfect doneness.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and chili flakes, sautéing for about 1 minute until fragrant but not browned. Tip: Keep the heat medium to prevent the garlic from burning.
3. Reserve 1/2 cup of pasta water, then drain the spaghetti. Add the pasta directly to the skillet with the garlic and chili oil, tossing to coat. Gradually add the reserved pasta water, a little at a time, until the sauce clings to the pasta beautifully.
4. Tear the burrata into chunks and gently fold it into the pasta, allowing it to melt slightly. Tip: The residual heat from the pasta will soften the burrata perfectly, creating a creamy sauce.
5. Garnish with fresh basil leaves before serving.

Unbelievably creamy with a kick of heat, this pasta is a textural dream. Serve it with a crisp white wine and crusty bread to soak up every last bit of sauce.

Burrata and Asparagus Pasta

Dinner just got a whole lot more exciting with this creamy, dreamy Burrata and Asparagus Pasta. It’s the kind of dish that feels fancy but is surprisingly simple to whip up on a busy weeknight.

Ingredients

• 8 oz dried pasta (like fusilli or penne)
• 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup heavy cream
• 1 ball (8 oz) fresh burrata cheese, at room temperature
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the asparagus and sauté for 3-4 minutes until bright green and slightly tender.
3. Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2 minutes, stirring occasionally, until slightly thickened.
5. Reduce the heat to low. Add the cooked pasta to the skillet, tossing to coat in the cream sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time.
6. Tear the burrata into pieces and gently fold into the pasta along with the Parmesan cheese, black pepper, and sea salt. Stir just until the cheese begins to melt.
7. Remove from heat and let sit for 2 minutes to allow the flavors to meld.

Unbelievably creamy with a hint of spice, this pasta is a textural dream with the tender asparagus and gooey burrata. Serve it with a crisp white wine and a sprinkle of extra Parmesan for an extra touch of luxury.

Garlic Butter Burrata Pasta

Mmm, imagine twirling your fork into a bowl of creamy, dreamy pasta that’s bursting with the rich flavors of garlic and butter, topped with a luscious ball of burrata that oozes perfection. This Garlic Butter Burrata Pasta is your next favorite comfort food, ready in just about the time it takes to boil water.

Ingredients

• 8 oz of dried spaghetti (look for a high-quality, bronze-cut variety for the best texture)
• 4 tbsp of unsalted butter (rich and creamy, for that velvety sauce)
• 3 cloves of garlic (freshly minced, for a punch of flavor)
• 1 ball of burrata cheese (creamy and fresh, at room temperature)
• 1/4 cup of pasta water (starchy and salty, to help emulsify the sauce)
• Salt (fine sea salt, for seasoning the pasta water)
• Freshly ground black pepper (coarsely ground, for a bit of heat)
• Fresh basil leaves (torn, for a bright, herby finish)

Instructions

1. Bring a large pot of salted water to a rolling boil. Tip: Salt the water like the sea to ensure the pasta is flavorful from the inside out.
2. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, melt the butter in a large skillet over medium heat until frothy, about 2 minutes.
4. Add the minced garlic to the skillet and sauté until fragrant and just golden, about 1 minute. Be careful not to burn it!
5. Reserve 1/4 cup of pasta water, then drain the spaghetti.
6. Add the drained spaghetti to the skillet with the garlic butter, tossing to coat. Pour in the reserved pasta water a little at a time, stirring continuously, until the sauce is glossy and clings to the pasta.
7. Season with freshly ground black pepper to taste.
8. Transfer the pasta to a serving bowl and top with the burrata ball. Tip: Let the burrata sit for a minute to warm slightly, then tear it open for that Instagram-worthy cheese pull.
9. Garnish with torn fresh basil leaves before serving.

Just like that, you’ve got a dish where the pasta is perfectly al dente, coated in a garlicky butter sauce that’s rich but not heavy. The burrata adds a creamy contrast that’s downright irresistible. Serve it with a crisp white wine and watch it disappear.

Burrata Pasta with Artichokes and Olives

Let’s dive into a dish that’s as luxurious as it is easy to whip up. You’ll love how the creamy burrata pairs with the tangy artichokes and briny olives, creating a pasta that’s anything but ordinary.

Ingredients

• 8 oz of dried spaghetti, perfectly al dente
• 1 cup of marinated artichoke hearts, roughly chopped for texture
• 1/2 cup of kalamata olives, pitted and halved
• 1 ball of fresh burrata cheese, creamy and soft
• 2 tbsp of rich extra virgin olive oil
• 2 cloves of garlic, minced for a pungent kick
• 1/4 tsp of crushed red pepper flakes, for a subtle heat
• Salt, just enough to enhance the flavors
• Freshly ground black pepper, for a sharp finish
• 1/4 cup of fresh basil leaves, torn for a fragrant garnish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
3. Add the chopped artichoke hearts and halved olives to the skillet, stirring to combine and warm through, about 2-3 minutes. Tip: Don’t overcrowd the skillet to ensure everything heats evenly.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Add the spaghetti to the skillet, tossing to coat in the olive oil and vegetable mixture. Tip: The starchy pasta water helps to create a silky sauce.
5. Season the pasta with salt and freshly ground black pepper to taste. Tip: Always taste as you go to adjust seasoning perfectly.
6. Transfer the pasta to a serving dish. Tear the burrata over the top and garnish with torn basil leaves.

Every bite of this pasta is a delightful mix of creamy, tangy, and briny flavors. Serve it with a crisp white wine and a side of crusty bread to soak up every last drop of the sauce.

Creamy Avocado and Burrata Pasta

You’re going to love this creamy avocado and burrata pasta—it’s the perfect blend of rich, smooth flavors with a fresh twist. It’s ideal for those nights when you want something indulgent yet surprisingly easy to whip up.

Ingredients

• 8 oz of al dente pasta, like spaghetti or fettuccine
• 1 ripe avocado, creamy and perfectly soft
• 4 oz of fresh burrata cheese, creamy and delicate
• 2 tbsp of rich extra virgin olive oil
• 1 clove of garlic, finely minced
• 1/4 tsp of crushed red pepper flakes, for a subtle kick
• 1/2 tsp of sea salt, finely ground
• 1/4 cup of fresh basil leaves, thinly sliced
• 1 tbsp of lemon juice, freshly squeezed

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, halve the avocado, remove the pit, and scoop the flesh into a medium bowl. Mash it lightly with a fork until smooth but slightly chunky.
3. Heat the olive oil in a small pan over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the pasta back to the pot.
5. Stir the mashed avocado, garlic oil, lemon juice, and sea salt into the pasta, tossing gently to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
6. Tear the burrata into small pieces and gently fold it into the pasta, allowing it to melt slightly from the heat.
7. Sprinkle the sliced basil over the top and give it one final toss.

Now, this dish is all about the contrast—creamy avocado and burrata against the slight chew of al dente pasta, with a bright hint of lemon. Try serving it with a drizzle of chili oil for an extra layer of flavor.

Burrata Pasta with Sausage and Kale

Oh, you’re going to love this dish. It’s creamy, hearty, and packed with flavors that just work together perfectly. Perfect for those nights when you want something a little special but still easy to whip up.

Ingredients

• 8 oz dried pasta (like fusilli or penne)
• 1 tbsp rich extra virgin olive oil
• 1/2 lb Italian sausage, casings removed
• 2 cloves garlic, minced
• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• 1/2 cup heavy cream
• 1 ball (8 oz) fresh burrata cheese
• 1/4 tsp crushed red pepper flakes
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 9 minutes. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add the minced garlic and red pepper flakes to the skillet, stirring for about 30 seconds until fragrant.
4. Toss in the kale, stirring occasionally until wilted, about 3 minutes. Tip: Adding a splash of water can help steam the kale faster.
5. Pour in the heavy cream, stirring to combine, and let it simmer for 2 minutes to thicken slightly.
6. Add the cooked pasta to the skillet, tossing to coat in the sauce. If needed, add a bit of the reserved pasta water to loosen the sauce.
7. Season with salt to taste, then tear the burrata over the top, letting it melt slightly into the pasta. Tip: For an extra touch, drizzle with a bit more olive oil before serving.

Great for a cozy night in, this pasta is creamy with a slight kick from the red pepper flakes. The burrata adds a luxurious texture that’s hard to resist. Serve it straight from the skillet for a family-style meal that’s sure to impress.

Balsamic Glazed Burrata Pasta

Let’s dive into a dish that’s as luxurious as it is simple to make. You’ll love how the creamy burrata and tangy balsamic glaze come together in this pasta.

Ingredients

• 8 oz of dried pasta, like spaghetti or fettuccine
• 1 ball of fresh burrata cheese, creamy and soft
• 1/4 cup of high-quality balsamic vinegar, rich and slightly sweet
• 2 tbsp of extra virgin olive oil, fruity and robust
• 2 cloves of garlic, minced and aromatic
• 1/4 tsp of red pepper flakes, for a subtle heat
• Salt, to season the pasta water
• Fresh basil leaves, for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
4. Pour in the balsamic vinegar and simmer until it reduces by half and becomes slightly syrupy, about 3-4 minutes. Tip: Stir frequently to prevent burning.
5. Drain the pasta and add it directly to the skillet with the balsamic glaze. Toss to coat evenly, adding reserved pasta water as needed to loosen the sauce.
6. Transfer the pasta to a serving dish. Tear the burrata over the top and garnish with fresh basil leaves. Tip: Let the burrata sit for a minute to slightly melt into the warm pasta.

Rich flavors and textures make this dish a standout. The creamy burrata melts into the pasta, while the balsamic glaze adds a perfect tangy contrast. Serve it with a crisp white wine for an extra touch of elegance.

Burrata and Zucchini Pasta

Mmm, imagine twirling your fork into a bowl of creamy, dreamy pasta that’s light yet indulgent. This Burrata and Zucchini Pasta is your ticket to a quick, satisfying meal that feels a bit fancy without the fuss.

Ingredients

• 8 oz. dried spaghetti (look for a high-quality, bronze-cut variety for the best texture)
• 2 medium zucchinis (fresh, firm, and vibrant green)
• 1 ball of burrata cheese (creamy, luxurious, and slightly tangy)
• 2 tbsp rich extra virgin olive oil
• 2 cloves garlic (minced, for a punch of flavor)
• 1/2 tsp crushed red pepper flakes (for a subtle kick)
• 1/2 cup freshly grated Parmesan cheese (sharp and nutty)
• Salt (fine sea salt, to season perfectly)
• Fresh basil leaves (for a bright, herby finish)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 9 minutes. Tip: Reserve 1/2 cup of pasta water before draining for a silkier sauce.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
3. Slice the zucchinis into thin ribbons using a vegetable peeler or mandoline. Add them to the skillet and cook for 2-3 minutes, just until they start to soften. Tip: Don’t overcook the zucchini to keep a slight crunch.
4. Drain the pasta and add it directly to the skillet with the zucchini. Toss everything together, adding a splash of the reserved pasta water to help the sauce cling to the noodles.
5. Remove the skillet from heat. Tear the burrata into pieces and gently fold it into the pasta, allowing it to melt slightly. Tip: The residual heat will soften the burrata perfectly without making it too runny.
6. Finish with a sprinkle of grated Parmesan and fresh basil leaves. Serve immediately.

You’ll love how the creamy burrata contrasts with the al dente pasta and crisp zucchini ribbons. Try serving it with a drizzle of chili oil for an extra layer of flavor that’ll make your taste buds sing.

Herbed Burrata Pasta with Walnuts

Mmm, imagine twirling your fork into a bowl of creamy, herbed burrata pasta, where each bite is a little celebration of flavors and textures. You’re going to love how the freshness of the herbs and the crunch of walnuts come together in this dish.

Ingredients

• 8 oz of dried pasta (like fusilli or penne)
• 1 ball of creamy burrata cheese
• 1/2 cup of toasted walnuts, roughly chopped
• 2 tbsp of rich extra virgin olive oil
• 2 cloves of garlic, minced
• 1/4 cup of fresh basil leaves, torn
• 1/4 cup of fresh parsley, chopped
• 1/2 tsp of finely ground black pepper
• 1/2 tsp of sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
4. Drain the pasta, reserving 1/4 cup of the pasta water.
5. Add the drained pasta to the pan with the garlic. Toss to coat the pasta in the oil.
6. Remove the pan from heat. Tear the burrata into pieces and gently fold it into the pasta, allowing it to melt slightly.
7. Add the reserved pasta water, a little at a time, to loosen the sauce if needed.
8. Stir in the basil, parsley, black pepper, and sea salt. Mix well to combine.
9. Garnish with the toasted walnuts before serving.

This pasta is a dreamy mix of creamy, herby, and crunchy. Try serving it with a sprinkle of red pepper flakes for a little heat or alongside a crisp white wine for the ultimate meal.

Burrata Pasta with Caramelized Onions and Thyme

You’re going to love this Burrata Pasta with Caramelized Onions and Thyme. It’s creamy, sweet, and herby all at once—perfect for when you’re craving something indulgent yet simple.

Ingredients

• 8 oz dried pasta (like spaghetti or fettuccine)
• 2 tbsp rich extra virgin olive oil
• 2 large yellow onions, thinly sliced
• 1 tsp granulated sugar
• 1 tbsp fresh thyme leaves
• 1 ball (8 oz) fresh burrata cheese
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onions and sugar, stirring to coat. Cook for 20 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Tip: Lower the heat if the onions start to burn.
3. Add the thyme, salt, and black pepper to the skillet, stirring to combine with the onions. Cook for 1 minute until fragrant.
4. Drain the pasta and add it to the skillet with the onions. Toss to combine, adding reserved pasta water a little at a time to create a silky sauce.
5. Transfer the pasta to a serving dish. Tear the burrata into pieces and scatter over the top. Tip: Let the burrata sit for a minute to soften slightly before serving.

Delight in the creamy burrata melting into the warm pasta, with the sweet onions and earthy thyme creating a perfect balance. Serve with a crisp white wine and a simple green salad for a complete meal.

Conclusion

Just imagine the creamy, dreamy possibilities with these 21 burrata pasta recipes! Whether you’re craving something classic or adventurous, this roundup has a dish to delight every palate. We’d love to hear which recipe stole your heart—drop a comment below and don’t forget to share your favorites on Pinterest. Happy cooking, friends!