I’ve made this recipe three times in the past two weeks. It’s THAT good. And while burrata is a decadent ingredient, this recipe is also PACKED with vegetables- zucchini, summer squash, cherry tomatoes, spinach, AND asparagus- so I don’t feel guilty eating it at least once a week. I plan on eating this all summer long. The addition of fresh basil from the garden, wilted in at the very end, is the icing on the cake. In this post, I’ll explain what burrata is (AMAZING, that’s what it is), how to make this spaghetti recipe step by step, and provide some budget-friendly tips and tricks with ingredient substitution suggestions.
What is Burrata?
Burrata is fresh mozzarella that’s been stuffed with cream and more mozzarella, then sealed into a ball. It has the BEST buttery flavor and texture. When you cut into it, you get a burst of thick, rich cream interspersed with strings of fresh mozzarella cheese. I like eating burrata with some good bread, spread on top, then drizzled with extra-virgin olive oil with salt and pepper. It’s simple but divine. Sometimes, I’ll add some fresh tomatoes and torn basil. It’s best served at room temperature in this case, so take it out of the fridge for about 30 minutes before diving in. But if you use it in this recipe, the pasta will heat it up for you. And that cream from the inside? That cream melts into every single bite of this spaghetti with burrata recipe, creating a decadent, creamy sauce right in the pan with almost no effort. Basically, burrata is the food of the gods. It’s 100% amazing. It’s literally one of the best things I’ve ever tasted, and if you haven’t had the pleasure yet, GO GET YOU SOME. NOW.
How to make Spaghetti with Burrata and Veggies
When you read the recipe below, you may feel like there are a lot of steps and ingredients, but I promise, it’s SUPER easy to make (especially if you have all your ingredients prepped beforehand). Here is exactly how to make it, step by step, with photos of the process.
Phew! Almost done! The last step is to top the pasta with MORE torn burrata. The first one will melt into the sauce, but this one will stay more intact, so you get to experience the wonderful texture firsthand. And for some extra-credit: drizzle the whole pot with some more extra-virgin olive oil and a splash of really good, aged balsamic vinegar, plus more basil, parmesan, salt, and pepper. YUM.
Ingredient Substitutions and Budget-Friendly Tips
Burrata, while absolutely delicious, can be a bit pricey (and sometimes hard to find). Don’t worry: I’ve got you covered. Instead of burrata, you can stir 1/4 cup heavy cream in when you add the pasta water, and then top the pasta with regular fresh mozzarella or even shredded mozzarella cheese. You’ll still get a super creamy sauce and some yummy cheese pulls in every bite! And feel free to use other veggies in this Spaghetti with Burrata. Mushrooms would be great. Broccoli, green beans, cauliflower… the pastabilities (HAH) are endless! You could even double or triple up on tomatoes, leave out all the other veggies, and call it a day. You can also use mature spinach, or other greens such as kale or chard, instead of baby spinach. Just add it at the beginning, after the garlic, so it has time to cook. Cook it until almost all the water has evaporated from the pan, and keep in mind- this method will take longer.
Other recipes with Burrata or Fresh Mozzarella:
Roasted Tomato and Burrata Caprese Salad with Garlic Toasts Caprese Pasta Salad with Creamy Balsamic Dressing Chicken Parmesan Sliders Lightened-up Eggplant Parmesan Stacks Golden Sweet Potato Soup with Burrata and Sage Pesto (from Half Baked Harvest)
More Easy Pasta Recipes:
Spaghetti with Roasted Red Pepper Sauce and Goat Cheese Mexican Street Corn Pasta Salad Five-Ingredient Pasta with Bolognese Sauce Greek Spaghetti Healthy 20-Minute Chicken and Mushroom Stroganoff
And be sure to check out all the other pasta recipes on Bowl of Delicious! Did you make this Spaghetti with Burrata and Veggies? Please comment below and Rate this Recipe!
