Creamy Sun-Dried Tomato and Spinach Pasta with Burrata

Name: Creamy Sun-Dried Tomato Pasta with Burrata
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 tbsp olive oil; 3 shallots, thinly sliced; 1 tsp dried basil; 1 tsp Italian seasoning; 1/2 tsp red pepper flakes, plus more for garnish; 1 lemon, zested; 2 lemons, juiced; 2 tbsp sun-dried tomato paste; 1 cup heavy cream; 2 cups mixed greens or spinach; 1/2 cup grated parmesan cheese; salt, to taste; black pepper, to taste; 1 lb paccheri pasta; 1 ball burrata; fresh parsley, for garnish

This creamy sun-dried tomato and spinach pasta combines a rich tomato-cream sauce with fresh burrata cheese and a bright lemon finish. The dish balances indulgent flavors with fresh greens and comes together quickly without compromising on taste.

🌍Italian-American 🏷️Creamy pasta 🏷️Sun-dried tomato 🏷️Spinach pasta 🏷️Burrata Paccheri

🏷️

🏷️Lemon pasta

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TikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 tbsp olive oil
3 shallots, thinly sliced
1 tsp dried basil
1 tsp Italian seasoning
1/2 tsp red pepper flakes, plus more for garnish
1 lemon, zested
2 lemons, juiced
2 tbsp sun-dried tomato paste
1 cup heavy cream
2 cups mixed greens or spinach
1/2 cup grated parmesan cheese
salt, to taste
black pepper, to taste
1 lb paccheri pasta
1 ball burrataoptional
fresh parsley, for garnishoptional

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Instructions

1
Heat olive oil in a large skillet over medium heat. Add the thinly sliced shallots and sauté until softened.
2
Add the dried basil, Italian seasoning, red pepper flakes, lemon zest, and lemon juice. Stir to combine.
3
Stir in the sun-dried tomato paste and cook for about a minute until fragrant.
4
Pour in the heavy cream and stir until the sauce is smooth and uniform in color.
5
Add the mixed greens or spinach and stir until they have wilted into the sauce.
6
Stir in the grated parmesan cheese, then season with salt and pepper to taste. Let the sauce simmer gently.
7
Meanwhile, cook the pasta in a large pot of salted boiling water according to package directions until al dente.
8
Before draining the pasta, reserve at least 1 cup of the starchy pasta water.
9
Drain the pasta and add it directly to the skillet with the sauce. Toss well to coat.
10
Add about 1/2 cup of the reserved pasta water to the skillet to help the sauce cling to the pasta and create a creamy consistency. Stir to combine.
11
Top the pasta with the ball of burrata. Break it open with a fork and gently mix the creamy interior into the pasta.
12
Garnish with fresh chopped parsley and an extra sprinkle of red pepper flakes, if desired. Serve immediately.

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Tips & Notes

Pro tips

Toast the red pepper flakes briefly in the olive oil before adding shallots to bloom their heat and deepen the flavor.
Add the heavy cream off heat or on low heat, then return to a gentle simmer to avoid separation.
Tear burrata by hand just before plating; don't cut it—tearing exposes the creamy center and creates a better visual presentation.
Zest the lemon before juicing to ensure you capture the bright citrus oils; add lemon juice gradually and taste, as it can quickly overpower the cream.

Substitutions

Heavy cream → crème fraîche or mascarpone (will thin slightly; use 3/4 cup)
Sun-dried tomato paste → roasted red pepper paste or tomato paste mixed with a pinch of sugar (adjust seasoning)
Burrata → fresh mozzarella, ricotta dollops, or whipped goat cheese (texture will differ)
Mixed greens/spinach → kale, arugula, or chard (adjust wilting time if using heartier greens)

Storage & make-ahead

Store cooled sauce in an airtight container for up to 3 days. Reheat gently on low heat, then toss with freshly cooked pasta and top with fresh burrata. Do not refrigerate with burrata; add it fresh when serving.

Common Questions

Can I make this pasta ahead of time?

Prepare the sauce and store it separately from the pasta and burrata for up to 2 days. Reheat gently and combine with fresh pasta just before serving to keep the burrata from breaking down.

What pasta shape works best?

Pappardelle, fettuccine, or rigatoni all work well. Choose a shape that catches and holds the creamy sauce.

Can I use fresh basil instead of dried?

Yes. Use fresh basil as a garnish at the end or stir in 2–3 tbsp finely chopped fresh basil just before serving to preserve its bright flavor.

Is burrata necessary or can I substitute?

Burrata adds a creamy contrast, but fresh mozzarella, ricotta, or even mascarpone can replace it. Burrata will give the richest result.

How do I prevent the cream from breaking?

Keep the heat moderate while the cream simmers and avoid boiling rapidly once cream is added. Lemon juice is acidic—add it slowly and taste as you go.