Burrata Pasta Recipe

This burrata pasta recipe is tasty yet tangy and whips up in 30 minutes!

Course dinner

Cuisine American, Italian

Keyword burrata pasta recipe, easy pasta recipe

Prep Time 25

Cook Time 35

Servings servings

Calories 517kcal

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 refrigerator for up to 4 days and reheated by microwave for 30 second intervals.
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.

Nutrition