Burrata is having its moment right now, and it is easy to see why. It is made using mozzarella cheese, but results in a creamier, softer center. People are putting burrata on pizza, making appetizer dips with it, and now I would like to present to you: burrata pasta! Cook time is only 25 minutes! You've got to give this burrata pasta recipe a try.
This dish uses some of my favorite Italian flavors, like balsamic vinegar, butter, garlic, and herbs. But the most fun part of the dish is the presentation. Cutting into burrata is so satisfying. This dish is perfect for a dinner where you want to wow your guests.
Why You'll Love This Burrata Pasta Recipe
- Dinner and a Show - When it comes to looks, this dish goes beyond presentation. Serve your pasta right at the table so everyone can enjoy watching you cut into the burrata. Appetites will be high!
- Healthful Helping - While burrata is a high fat food, this recipe also offers some great nutritional value. Both the burrata and the mushrooms bring potassium and B vitamins to the table. Burrata also brings a healthy dose of calcium, while mushrooms also offer a variety of minerals and antioxidants.
Ingredients for Burrata Pasta
- Pasta - Since you will serve the burrata on top of the pasta, it is necessary to choose a wide, flat noodle to catch the creamy cheese. I recommend tagliatelle or fettuccine.
- Mushrooms - You will need 12 oz of mushrooms. I recommend getting a wild mushroom blend, but you can also use white mushrooms or baby bellas.
- Shallot - Shallots are good for digestion, and contain vitamin c, antioxidants, and a range of minerals. Thinly slice one large shallot for your burrata pasta.
- Garlic - Fresh garlic will really make this dish pop. If you have it, use 3 cloves. Otherwise, you can substitute 1 tbsp pre-minced garlic.
- Butter - You will need 2 tbsp butter to saute your mushrooms, as well as 2 additional tbsp to build your sauce.
- Olive Oil - You will need 3 tbsp olive oil to saute your shallot and mushrooms!
- Salt and Pepper - Don’t overdo the salt, since your burrata will bring its own element of saltiness. I recommend 1 tsp of salt and ½ tsp black pepper.
- Rosemary - The mushrooms are best when lightly seasoned, so measure out ¼ tsp dried rosemary to complement their earthy flavor.
- Smoked Paprika - In a creamy, buttery dish, a little paprika helps to add zest and break things up a bit. ½ tsp will do!
- Oregano - ½ tsp of oregano rounds out the seasoning blend for your mushrooms.
- Red Chili Flakes - Red chili flakes are optional, but if you like a little spice, I recommend them, as they complement the richer flavors of the dish well.
- Balsamic Vinegar - You will need 3 tbsp balsamic vinegar for your sauce.
- Thyme - Fresh thyme works best for this dish, and it’s easy to measure when it is still on the stem. You will need 3 sprigs for seasoning, but you may wish to get extra for garnishing!
- Burrata - Burrata is the star of the show! You will need 2 4oz balls.
How to Make Pasta Burrata
- Cook pasta al dente according to box directions. Drain, rinse with cool water and set aside.
- Over medium heat, melt half of the butter in a large raised-edge skillet. Cook the mushrooms for 2-3 minutes, or until they begin to brown and soften.
- Add shallots, 2 sprigs of thyme, olive oil, salt, pepper, rosemary, paprika and oregano. Cook for 2-3 minutes or until shallots are translucent.
- To the pan, add the remaining half of the butter, balsamic and minced garlic. Cook for an additional 2 minutes.
- Lower heat to medium-low and toss in the pasta, coating evenly in pan sauce. Next, nestle the burrata in the noodles and garnish with fresh thyme and red chili flakes as desired.
- Simmer on low for a couple minutes to warm cheese and serve immediately while warm.
Step-by-Step Instructions
In one pot, start by preparing your boxed pasta. Cook pasta it al dente, according to the instructions on the box. Be sure that you don’t overcook it, as you will return it to the pan for a few minutes at the end of the recipe. After you cook your pasta, drain and rinse it and set it aside. I also like to save some pasta salted water in case I want it too make it more moist.
Next, heat a large, raised-edge skillet over medium and add 2 tbsp butter. Add your sliced mushrooms and cook for 2-3 minutes, or until they begin to soften and brown.
Add your shallot, thyme, olive oil, salt and pepper, rosemary, paprika, and oregano. Sauté for 2-3 minutes. The shallots should be translucent.
Next, add the remaining 2 tbsp butter, balsamic vinegar, and minced garlic. Cook for 2 minutes.
Turn your heat down to medium-low and add your pasta to the pan. Be sure to evenly coat the noodles in the sauce. Gently nestle the burrata balls into the noodles and garnish with fresh thyme and red chili flakes if desired.
Simmer on low just long enough to warm the cheese. You want to avoid melting it. Feel free to garnish with fresh basil and freshly grated parmesan cheese. Serve immediately!
Cook's Tips
- While burrata is best enjoyed fresh, it doesn’t mean your leftovers won’t still taste great! Leftover burrata pasta will keep for up to 4 days in the refrigerator. To reheat, microwave it in 30-second intervals.
- Spread pesto on a halved loaf of crusty bread and toast for a nice side. Broiled tomatoes or a fresh salad also make great sides.You can also add sun dried tomato or red pepper flakes for a nice hot spice.
FAQ:
If you wish to freeze your leftover burrata pasta, it should keep for up to 3 months. I never advise it though, because it's just never the same! To reheat it, add ¼ cup water or broth and heat the pasta in the microwave or on the stovetop.
Burrata does melt, however it is kind of a waste to use burrata that way since the main draw of burrata is the texture. Mozzarella melts better and it’s cheaper. When preparing this recipe, make sure your heat is low when you add the burrata so that you don’t melt it.
You do not need to cook burrata. In fact, it is often served at room temperature. Just keep in mind food safety rules!
The water that your burrata came sitting in helps to keep it fresh, however you don’t want to eat it. Drain the water from the container when you are ready to serve the burrata.
Looking for more delicious dinners? Save this recipe and try these recipes below.
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Burrata Pasta Recipe
Ingredients
- 10 oz Taglietelle or fettucini Pasta
- 12 oz Wild Mushroom Blend (may sub baby bella or white)
- 1 Large Shallot thinly sliced
- 3 cloves Garlic minced or 1 tbsp pre-minced Garlic
- 4 Tbsp Butter divided
- 3 Tbsp Olive Oil
- 1 tsp Salt
- ½ tsp Pepper
- ¼ tsp Dried Rosemary
- ½ tsp Smoked Paprika
- ½ tsp Dried Oregano
- ¼ tsp Red Chili Flakes optional
- 3 tbsp Balsamic Vinegar
- 3 Sprigs Fresh Thyme
- 2 4oz Burrata Cheese Balls
Instructions
- Cook pasta al dente according to box directions. Drain, rinse with cool water and set aside.
- Over medium heat, melt half of the butter in a large raised-edge skillet. Cook for 2-3minutes, or until they begin to brown and soften.
- Add shallots, 2 springs of thyme, olive oil, salt, pepper, rosemary, paprika and oregano. Cook for 2-3 minutes or unitl shallots are translucent.
- To the pan, add the remaining half of the butter, balsamic and minced garlic. Cook for an additional 2 minutes.
- Lower heat to medium-low heat and toss in the pasta, coating evenly in pan sauce. Next nestle the burrata in the noodles and garnish with fresh thyme and red chili flakes as desired.
- Simmer on low for a couple minutes to warm cheese and serve immediately while warm.
Notes
May be kept in the freezer for up to 3 months and reheated by stovetop or microwave.
When reheating from freezer, add ¼ cup broth or water or broth to rehydrate.
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