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Burrata Pesto Pasta in 25 Minutes Is Pure Heaven
Nothing beats the moment you tear into fresh cheese and watch it melt over steaming hot noodles. My favorite burrata pesto pasta creates a beautiful mess where cool, creamy textures meet warm, garlicky basil sauce. It’s a sensory experience that feels fancy but is actually incredibly humble. You get the best of both worlds in every single bite.
I started making this dish on those frantic weeknights when the clock hit 7 PM and I hadn’t even thought about dinner. I remember staring at a lonely jar of pesto and a container of cheese, praying they would work together. Trust me, they did more than just work. The way the rich burrata interior swirls into the oil and herbs creates a sauce that tastes like it took hours. Now, it’s my go-to “emergency” meal that impresses everyone at the table, even if I’m cooking in my sweatpants.
Why you'll love this burrata pesto pasta
This recipe has saved my sanity on busy evenings more times than I can count. It honestly checks every single box for a perfect dinner, whether you're feeding a hungry crowd or just treating yourself after a long day at work. Here is why it stays in my weekly rotation:
- Ready in a flash: You can have this on the table in just 25 minutes total. The sauce basically makes itself while the water boils.
- Texture heaven: The combination of chewy al dente noodles and that cloud-like, melting cheese is just unreal.
- Minimal ingredients: You don't need a mile-long grocery list. It uses simple, fresh items you can grab quickly.
- Vegetarian friendly: It's a hearty meat-free main course that is satisfying enough that you won't even miss the meat.
Ingredients for burrata pesto pasta
You don’t need a fancy Italian market to pull this off. I honestly usually grab most of these items on my regular grocery run. The beauty of this burrata pesto pasta is that it relies on just a handful of strong flavors to do the heavy lifting, so you don’t have to overcomplicate things.
- 1 pound dry spaghetti or fusilli: I love using fusilli because the little spirals trap all that green goodness, but spaghetti works great if you want that classic twirl.
- 1 cup basil pesto: If you have a garden full of basil and want to make it homemade, go for it! But honestly, I use a good quality store-bought jar 90% of the time, and it tastes amazing.
- 2 cups cherry tomatoes, halved: These add a sweet, acidic pop that cuts right through the rich cheese.
- 2 cloves garlic, minced: Fresh garlic is non-negotiable here for that aromatic kick that hits the pan first.
- 8 ounces fresh burrata cheese (2 balls): This is the absolute star of the show. You want the kind packed in water for the freshest taste.
- 1/2 cup reserved pasta water: Please, whatever you do, do not pour all the water down the drain! This starchy “liquid gold” is the secret weapon that glues the sauce to the noodles so it doesn’t slide off.
Ingredient notes and substitutions
Cooking should be flexible, right? I’ve tweaked this recipe plenty of times depending on what I have in the fridge. One big tip: pull your burrata out of the fridge about 20 minutes before you start. Room temperature cheese melts way better over the hot pasta than cold cheese does, giving you that dreamy, creamy finish immediately.
If you’re garnishing with nuts but find pine nuts way too expensive (I feel you!), toasted walnuts make a fantastic, crunchy substitute that pairs perfectly with basil. You can also easily make this gluten-free by grabbing your favorite GF pasta blend; the sauce works perfectly with rice or chickpea noodles. Also, if the store is out of cherry tomatoes, grape tomatoes work just fine—they just might need an extra minute in the pan to soften up.
How to make burrata pesto pasta
Making this dish feels a bit like a synchronized dance, but don’t worry—it’s an easy one to learn. The whole process moves quickly once the water boils, so I always tell friends to have their jars open and veggies chopped before turning on the stove. It prevents that panic moment when the pasta is ready but the sauce isn’t!
- Get the water right: Fill your biggest pot with water and bring it to a rolling boil. You want to salt this water generously—I’m talking “salty like the ocean.” It’s your only chance to season the actual pasta noodles inside and out.
- Boil the noodles: Drop in your spaghetti or fusilli. Give it a good stir so it doesn’t clump, and cook it until it’s al dente. You want it to still have a little “bite” to it since it’ll cook a tiny bit more in the sauce later.
- The most important step: Before you even look at that colander, scoop out about half a cup of the starchy cooking water. I literally set a coffee mug right next to the sink to remind myself. I’ve poured that liquid gold down the drain too many times to count, and trust me, you need it for the sauce! drain the rest of the pasta.
- Sizzle the aromatics: While the pasta is bubbling away, grab a large skillet. Heat your olive oil over medium heat and toss in the minced garlic and cherry tomatoes. You just want to cook them for about 3 minutes until the kitchen smells amazing and the tomatoes start to get a little wrinkly and soft.
- Toss it all together: Here is the secret to keeping your pesto bright and fresh: take the skillet off the heat. Pesto can separate and turn oily if it gets too hot. Dump your drained pasta into the skillet with the tomatoes, then spoon in the pesto.
- Make it creamy: Pour in a splash of that reserved pasta water and toss everything vigorously with tongs. The starch in the water mixes with the oil in the pesto to create a glossy, silky coating that sticks to every noodle. If it looks dry, just add a splash more water.
- The grand finale: Divide the hot pasta into bowls immediately. Take your room-temperature burrata balls and tear them open with your hands right over the steaming dish. The heat from the pasta will start melting the creamy center instantly. Top with fresh basil and dig in!
Tips for perfect burrata pesto pasta
I’ve made this dish countless times, and I’ve learned a few hard lessons that take it from “good” to “restaurant quality.” First off, timing is everything with the cheese! I always pull the burrata out of the fridge the second I walk into the kitchen. If you throw cold cheese onto the hot pasta, it just sits there like a sad lump. You want it at room temperature so it instantly melts into that dreamy, creamy pool we’re after.
Also, don’t ignore the magic of that starchy pasta water. It sounds weird to save “dirty” water, but the starch acts like a glue that marries the pesto to the noodles. Without it, the sauce just slides right off. Finally, treat your pesto gently! I never cook it directly over high heat. I made that mistake once and ended up with a greasy, separated mess. Just let the residual heat of the pasta warm it up naturally for the best flavor.
Variations of this burrata pesto pasta
I love that this recipe is so flexible—it’s basically a blank canvas for whatever you’re craving. While I usually keep it vegetarian for a lighter meal, my family sometimes wants something heartier. Throwing in some grilled chicken strips or quick sautéed shrimp works wonders because they soak up that savory garlic sauce perfectly.
If you’re trying to sneak in more greens (I always am!), try tossing a big handful of fresh spinach or peppery arugula in with the hot noodles. They wilt down in seconds without getting soggy. You can even switch up the sauce entirely. I’ve swapped the green basil version for sun-dried tomato pesto, and the tangy flavor is incredible with the creamy cheese. And honestly, I almost always shake on some red pepper flakes for a little spicy kick to balance out the richness!
What to serve with this dish
Since this main dish is so rich and creamy (hello, double cheese!), I like to keep the sides nice and light to balance things out. A crisp green salad tossed in a tangy vinaigrette is my absolute favorite pairing because the acidity cuts right through the heaviness of the burrata. But let’s be honest, I can’t resist adding more carbs to the table.
A piece of crusty garlic bread or warm focaccia is essential for mopping up any extra pesto sauce left at the bottom of the bowl. You definitely don’t want that flavor to go to waste! If you are pouring a glass of wine with dinner, a crisp, cold Pinot Grigio matches those fresh basil flavors perfectly without overpowering the meal.
Storing leftover burrata pesto pasta
I have to be honest with you—this dish is really at its peak the moment you serve it. That magical contrast between the cold fresh cheese and the hot noodles is hard to replicate later. However, if you do manage to have leftovers (which is rare in my house!), just pop them in an airtight container in the fridge. They will stay tasty for about 2 days.
When you are ready for round two, I recommend skipping the microwave if you can. I like to warm it up gently on the stove with a tiny splash of water to loosen the sauce. Just a heads-up: the burrata chunks will melt completely into the pasta this time. You lose the cool center, but you end up with an incredibly rich, cheesy sauce that is honestly just as delicious.
Burrata pesto pasta questions
Can I serve this dish cold?
Absolutely! I actually love turning this recipe into a chilled pasta salad during the summer. If you want to go this route, just rinse your cooked noodles under cold water to stop the cooking process before tossing them with the pesto. It makes for a fantastic picnic lunch, though the burrata won’t melt the same way—it stays firm and fresh instead.
Is regular mozzarella a good substitute?
If you can’t find burrata at your local store, don’t panic! Fresh mozzarella balls (bocconcini) are a great backup option. While you won’t get that messy, creamy center spilling out over the noodles, the milky flavor is still spot-on. Just make sure you grab the fresh kind packed in water rather than the dry blocks used for pizza.
What is the best pasta shape to use?
I’m personally a sucker for short, twisted shapes like fusilli or rotini because the pesto sauce gets trapped in all those little spirals. However, long strands like spaghetti or linguine work beautifully too if you prefer the classic twirl. As long as the noodle has some texture to hold onto that green goodness, you really can’t go wrong.
Nutritional information
I know some of us like to keep an eye on the numbers, even with a comfort meal like this! Each hearty bowl comes in at roughly 680 calories with 22g of protein to keep you full. Since we’re using rich olive oil and creamy cheese, you’re looking at about 38g of fat. Just keep in mind that these are estimates—the specific brand of store-bought pesto or burrata you grab can shift these numbers up or down a bit.
Rate this recipe
If you give this burrata pesto pasta a try, please leave a star rating and drop a comment below! I seriously love hearing how it turned out for you. Did you add extra garlic or try a different nut in the pesto? Let me know! And if you snapped a photo before devouring it, tag me on social media so I can see your beautiful dinner!
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Burrata Pesto Pasta in 25 Minutes Is Pure Heaven
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Fresh burrata cheese melts over warm pasta tossed in basil pesto. You get a mix of hot and cold temperatures with creamy textures. This meal works well for quick weeknight dinners.
Ingredients
Scale
- 1 pound spaghetti or fusilli pasta
- 1 cup basil pesto
- 2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 8 ounces fresh burrata cheese (2 balls)
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente.
- Reserve 1/2 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat while pasta cooks.
- Add minced garlic and cherry tomatoes to the skillet.
- Cook for 3 minutes until tomatoes soften slightly.
- Add the drained pasta and pesto to the skillet.
- Toss everything together to coat the noodles evenly.
- Stir in small amounts of reserved pasta water if the sauce looks dry.
- Divide the pasta onto plates.
- Tear the fresh burrata balls open and place pieces on top of the hot pasta.
- Season with salt, pepper, and fresh basil leaves before serving.
Notes
- Bring the burrata to room temperature before serving for better melting.
- Toast pine nuts and sprinkle them on top for added crunch.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 680
- Sugar: 4g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 45mg
Keywords: burrata pesto pasta, creamy pesto pasta, vegetarian pasta recipe, weeknight dinner, italian pasta dish
