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30 Minute Creamy Burrata Pasta
This Creamy Burrata Pasta is one of those recipes that tastes way fancier than the effort you actually put into it. Jammy tomatoes, garlic, and burrata get blended into the creamiest, dreamiest sauce—and there’s not a drop of heavy cream in it.
I make this when I’m craving a restaurant-worthy pasta but have about 30 minutes and zero desire to overcomplicate dinner. 😂 It’s simple enough for a busy weeknight but feels special enough for date night, and once my family sees burrata involved, nobody needs convincing.
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Equipment
- 1 Stock pot
- 1 Large Deep Skillet
- 1 Blender
Ingredients
- 1 lb long pasta tripoline, spaghetti, bucatini, etc
- 1/4 cup extra virgin olive oil
- 3 cups cherry or grape tomatoes sliced
- 4 garlic cloves smashed/crushed
- 1 tsp salt more to taste
- 1 tsp pepper more to taste
- 3 (4oz) Burrata balls
- 1/2 cup grated parmesan cheese
- 2 tbsp butter
- 3 basil leaves, torn
Instructions
- 1. Cook the pasta. Bring a large pot of water to a boil and generously season with salt. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
- 2. Cook the garlic. While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat. Add the garlic and sauté for 1–2 minutes, until fragrant.
- 3. Cook the tomatoes. Add the sliced tomatoes and cook for about 7 minutes, stirring occasionally, until softened, juicy, and jammy.
- 4. Blend the sauce. Transfer the tomatoes, garlic, and all of the juices from the skillet to a blender. Add the burrata and blend until smooth and creamy.
- 5. Simmer the sauce. Pour the blended sauce back into the skillet and simmer over low heat for 5–7 minutes.
- 6. Add the pasta. Add the cooked pasta, Parmesan cheese, butter, basil, and a splash of reserved pasta water. Toss until the pasta is evenly coated, adding more pasta water as needed to loosen the sauce.
- 7. Serve. Top with additional Parmesan and fresh basil, and enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. My family loves it and I hope yours does, too!
Tips for Making This Recipe
- Let the tomatoes get really jammy. Don’t rush this step! Let the tomatoes soften, burst, and release their juices before blending—this concentrates their flavor and gives the sauce a richer tomato taste.
- Save that pasta water. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen the sauce and bring back that creamy consistency.
- Don’t overheat the sauce after blending. Once the burrata is blended with the tomatoes, keep the sauce at a gentle, low simmer. Cooking it over high heat can cause the cheese to separate and keep you from getting that smooth, creamy texture.
Frequently Asked Questions
Can I add protein to this pasta?
2. Can I make Creamy Burrata Pasta ahead of time?
3. Can I use mozzarella instead of burrata?
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Finally gave this recipe a try today for lunch/early dinner. This was really good. I think everyone went back for seconds and even thirds. I totally spaced the Parmesan but did everything else and I decided that today was the day I’d try pancetta so I started with frying that removed it then put in the garlic and tomatoes. This is a definite keeper. I will be making this again. Thanks for sharing this recipe.
I’m so glad you loved it, Joyce!! Oh and if you love pancetta now, you absolutely have to try my vodka sauce. It’s gone viral 3 x’s and the pancetta is the secret!! 🙂 Thanks for leaving a review, it really means a lot to me <3
So simple and absolutely delicious. I guarantee your family will love it. Xoxo