This creamy pesto pasta is a dream! Mixed with rich sauce, juicy roasted tomatoes, and creamy burrata cheese, it brings a burst of flavor in every bite. Perfect for a cozy dinner!
Honestly, who can resist pulling apart that oozy burrata? It’s like a mini cheese party on your plate! I like to have some garlic bread on the side—it pairs perfectly!
Key Ingredients & Substitutions
Pasta: I usually opt for penne because its shape holds the sauce well, but spaghetti or fusilli also work nicely. If you’re gluten-free, there are many good pasta alternatives made from rice or chickpeas that can substitute perfectly.
Cherry Tomatoes: These are sweet and juicy after roasting. If you can’t find them, you can use grape tomatoes or even diced regular tomatoes. Just remember that roasting builds their flavor!
Basil Pesto: Store-bought pesto is convenient, but making your own gives a fresher taste. Substitute with spinach or arugula pesto for a twist or even sun-dried tomato pesto for extra richness.
Burrata Cheese: Burrata is creamy and delightful, but if you can’t find it, fresh mozzarella is a good substitute. Just tear it into pieces to mimic that creamy texture!
How Do I Get the Garlic Flavor Just Right?
Getting the garlic flavor right is key in this dish! When sautéing garlic, the goal is to make it fragrant without burning it, which can turn it bitter. Here’s how to do it:
- Use medium heat so the garlic cooks evenly.
- Add minced garlic after heating the oil, and sauté for just 30 seconds to 1 minute.
- Keep an eye on it; it should be golden but not brown.
By following these tips, you’ll introduce a lovely garlic aroma to your pasta without taking away from the other flavors!
Creamy Pesto Pasta with Roasted Tomatoes and Burrata
Ingredients You’ll Need:
For the Pasta:
- 12 oz pasta (such as penne, fusilli, or spaghetti)
- 2 cups cherry tomatoes, halved
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup fresh basil pesto (store-bought or homemade)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 ball burrata cheese (about 6 oz)
- 2 cloves garlic, minced
- Optional: red pepper flakes for a touch of heat
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This creamy pesto pasta takes about 35 minutes total: 10 minutes for prep and about 25 minutes for cooking and roasting. It’s quick enough for a weeknight dinner and delicious enough to impress guests!
Step-by-Step Instructions:
1. Roast the Tomatoes:
First, preheat your oven to 400°F (200°C). In a bowl, toss the halved cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for about 20 minutes, or until they’re soft and a bit caramelized. This roasting adds a wonderful sweetness to the tomatoes!
2. Cook the Pasta:
While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it’s al dente. Remember to reserve 1/2 cup of the pasta water before draining the rest!
3. Prepare the Sauce:
In a large pan over medium heat, add the remaining 1 tablespoon of olive oil. When it’s warm, add the minced garlic and sauté for about 1 minute. You want the garlic to be fragrant but not burnt—just golden is perfect!
4. Combine Ingredients:
Lower the heat and add the pesto, heavy cream, and grated Parmesan cheese to the pan. Stir everything together and cook for 2-3 minutes until the sauce is heated through and creamy. If the sauce feels too thick, you can add some of that reserved pasta water a little at a time until it reaches your desired consistency.
5. Mix it Up:
Add the drained pasta to the sauce and toss well to coat it evenly. Gently fold in the roasted tomatoes, being careful not to break them up too much.
6. Serve it Up:
To serve, place the pasta on plates or in a large bowl. Tear the burrata cheese and place it on top of the pasta so it can melt slightly from the heat.
7. Garnish and Enjoy:
Finish by garnishing your dish with fresh basil leaves and a sprinkle of red pepper flakes if you like a bit of spice. Serve immediately and enjoy this delightful meal!
This recipe combines the rich flavors of a creamy pesto sauce with sweet roasted tomatoes and luxurious burrata cheese. It’s simple yet elevated enough for any occasion!
FAQs for Creamy Pesto Pasta with Roasted Tomatoes and Burrata
Can I Use Different Pasta Shapes?
Absolutely! While penne, fusilli, and spaghetti are great options, feel free to use whatever pasta you like. Just adjust the cooking time according to the package instructions for that particular shape.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of cream or pasta water to help bring back the sauce’s creaminess.
Can I Make This Dish Vegetarian?
This recipe is already vegetarian! Just ensure your pesto is free from any cheese made with animal rennet, or opt for a vegan version, easily available in stores or homemade.
What Can I Substitute for Burrata Cheese?
If you can’t find burrata, fresh mozzarella is a great alternative. Just tear it into pieces and add it on top so it can melt slightly over the warm pasta.
