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One Pot Spinach and Sun-Dried Tomato Burrata Pasta. This simple saucy pasta is made in under 30 minutes, uses just one pot, and is a great pantry staple recipe that’s made fresh with plenty of herbs. Made with seasoned olive oil, sun-dried tomatoes, spinach, and creamy melted burrata cheese. Then finish with fresh basil. The perfect quick-cooking pasta that’s great for low-key nights.
Some days just call for super easy, super fast recipes. Monday’s are usually great for those! But in all honesty, I’ve really been leaning hard into simple, easy, no-fuss-style recipes on even more nights of the week. Just like most of you, the thought of spending an hour on dinner is a little cringy.
With the weather warming and more and more sunny days happening, I want quick, yet flavorful. I’ve been making a ton of bowl recipes. They’ve been my favorite for the past month and I have another coming very soon.
But with all the rice bowls and giant salad bowls, I haven’t been turning to pasta dinners quite as much. Which is very unlike me.
But the pasta returned last week and this was our dinner.
I’ve said this before, but my favorite recipes tend to be the ones that I just make and don’t put too much thought or even effort into.
I used what I had on hand and just added things as I went. I know that can be scary for some, but for me, it’s my favorite way to cook!
Here are all the details
Of course, there really aren’t many details because this pasta truly is just that simple. I like to start with the sun-dried tomatoes. I always drain the oil from the jar and use the oil for cooking.
It’s extra virgin olive oil, seasoned with garlic, herbs, and spices. So it’s sure to add additional flavor to any recipe.
I cooked the fresh bell peppers together with shallots, garlic, and a handful of dried Italian herbs. The peppers slowly begin to cook down in the oil, which helps to bring out the natural sweetness of the peppers.
When you feel like the peppers have cooked, the rest is so quick and easy.
Add water right to the pan. Once boiling, mix in your favorite shortcut pasta. I love to use penne, it works really well with this particular dish.
Once the pasta is just about cooked, stir in all the sun-dried tomatoes, the spinach, and some artichokes too.
When everything is combined, break the balls of burrata over the pasta and remove from the heat. Let the cheese sit on the hot pasta for a few minutes to begin getting melty, then gently stir.
The cheese melts into the pasta creating the most delicious dish. It makes the pasta SO GOOD.
And all of this deliciousness will happen in under 30 minutes!
It’s pretty perfect any time of the year since it uses so many pantry staples. But I do love that it ends with fresh spinach and basil. If you’re in a jam, you can of course use frozen spinach and dried basil. Everyone really loves it either way.
I also like to serve this with a big green salad. Keeping it light and fresh for spring…and then soon to be summertime!
Looking for other one-pot recipes? Here are my favorites:
One Pot Stove-Top Mac and Cheese
French Onion Pasta with Crispy Prosciutto
Lemon Butter Dijon Chicken and Orzo with Feta Sauce
Healthier Homemade One Pot Hamburger Helper
Creamy Sun-Dried Tomato Chicken Pasta
Lastly, if you make this One Pot Spinach and Sun-Dried Tomato Burrata Pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Pot Spinach and Sun-Dried Tomato Burrata Pasta
Servings: 6
Calories Per Serving: 327 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 (8 ounce) jar oil-packed sun-dried tomatoes
- 2 small bell peppers, thinly sliced
- 2 small shallots, sliced
- 4 cloves garlic, chopped
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- chili flakes
- kosher salt and black pepper
- 1 pound short cut pasta
- 2 tablespoons red wine vinegar
- 3 cups baby spinach
- 1 cup marinated artichokes, quartered
- 8 ounces burrata cheese, at room temperature
- fresh basil
Instructions
- 1. Drain the oil from the sun-dried tomato jar into a large pot or skillet with sides. Set the tomatoes aside.2. Set the pot over medium-high heat. Add the bell peppers, shallots, garlic, basil, oregano, dill, chili flakes, salt, and pepper. Cook until the peppers deeply soften and the garlic is fragrant, 5 minutes. Add 4 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 7 minutes.3. Stir in the vinegar, spinach, artichokes, and sun-dried tomatoes. Break the burrata over the pasta. Remove from the heat and let sit 2-3 minutes, then gently stir until the cheese is melty. 4. Serve immediately topped with lots of fresh basil. Enjoy!
Just made this recipe with Vesuvio pasta (cooked until it was Al dente). Wow! This recipe was fantastic! Such a deep flavor profile! With this recipe, I can enjoy a flavorful pasta without a heavy red sauce.
Hey there,
Awesome!! Thanks a lot for giving this recipe a try and sharing your review! Love to hear that it was enjoyed! Have a great weekend!☀️ xx
Question regarding pasta, is it one pound of dried pasta uncooked?
Hi Deborah,
Correct:) It should be one box. Let me know if you have any other questions! xTieghan
Loved this recipe – the taste and the simplicity! My husband is not a fan of vegetarian meals and he loved it as well. Even said it was company worthy.
Hey Mary,
Wonderful!! Thanks so much for sharing your review and making this recipe. Love to hear that it was a winner! xxT
This is so simple and delicious. I add some chicken breast first to the pan before the peppers for some extra protein.
Hi Kaitlin,
I am thrilled to hear that this recipe was a hit, thanks so much for making it and sharing your review! xTieghan
Sooooo good! I made it for my family after church on Sunday and it was a big hit all around! I used mozzerella because I can’t find burrata, but still delicious!! I’m staying on the hunt for burrata for my next go round.
Hey Anna,
I am thrilled to hear that this recipe was a hit, thanks so much for making it and sharing your review! xTieghan
Just made this tonight and I really enjoyed this recipe! Love that it’s one pot. I threw in a pack of Italian dressing seasoning which I think helped punch up the flavor a bit. I substituted fresh mozzarella for the burrata and it still came out nicely. Lots of fun cheese pulls! Tasted great with freshly grated parmesan as well. Thanks, Tieghan!
Hey Ashley,
Awesome!! Thanks so much for your comment and making this recipe. So glad it hear it was enjoyed! xTieghan
Omg so freaking good! Every time I make one of your recipes I always think, “I can’t believe I made that”!
Hi Christa,
Awesome!! Thanks so much for your comment and making this recipe. So glad it hear it was enjoyed! xTieghan
Delicious!!!
However, it’s not clear where the 3 tablespoons of olive oil come in?
You use the sun dried tomato oil to cook the bell peppers etc….
Hey Meyer,
Awesome!! Thanks so much for your comment and making this recipe. So glad it hear it was enjoyed! Sorry, I will edit that! xTieghan
Lol way to answer the question.
I’m making this for dinner tonight. We only eat chickpea pasta, and I’m a little concerned about how it will work with the one pot since it tends to really foam up while it cooks. Do you think it will still be okay, or should I cook it separately, then add? Thanks!
Hey Andrea,
I would try cooking it separately just to ensure you have a good dinner tonight! Please let me know how the recipe turns out, I hope you love it! xx
It was absolutely delicious! We loved it and will be making it regularly from now on!
Hi Andrea,
I am thrilled to hear that this recipe was a hit, thanks so much for making it and sharing your review! xTieghan
LOVED IT. A delicious Sunday eve meal – paired with a summer salad and vino.. yum! Any suggestions for the pot for your “one-pot” recipes?? On the market for a new one. Thanks! Kaitlyn
Hey Kaitlyn,
Happy Monday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback!! I would highly recommend Staub, they are my faves! Have the best week:) xx
Wow I have no words. This is such an incredible recipe. I could honestly eat it every day!!!
Hey Alyssa,
Thanks so much for your comment! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
Tieghan!!!!! I dont know how you do it over and over. This recipe is fabulous! Quick, easy, and very little mess. It was a hit and fantastic cold as well. Amazing pasta salad! Thanks again for another terrific recipe.
Hi Sabrina,
Thanks so much for your comment! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
As always the flavor are wonderful. First comment, your recipe calls for 3T. Of olive oil, but in directions doesn’t say where. I added to sun dried oil and it seemed to work. My room temp burrata just seemed to clump. I took off the heat and stirred, and stirred. Next time I might use parmigiana. My husband commented ‘I could eat again and again’ so 5 Stars from Mike ???
Hey Margaret,
Love to hear that this recipe was a hit, thanks for making it and sharing your feedback! Sorry about the confusion with the olive oil, I will edit that! ??xTieghan
When trained at CPK, I had to taste everything on menu w/out change & even paired w/wine (vinegar yuck!). I learned to be adventurous w/food bc I learned food I previously hated, could taste good (a boss was going to fire me unless I tried the key lime pie), but I never learned to like tangy/vinegary, so a favorite Broccoli Sun Dried Tomato Pasta w/Fresh Tomatoes, I’d remove the sun dried tomatoes, after it was made. When I make your recipes, I modify the “tang.” I’ll put a bit less tahini & add mayo (you don’t like mayo) in a dressing, I’ll decrease the vinegar, etc but double the garlic (“Dad” hasn’t met a garlic clove he’s at all fond of). Not liking tang, I only like artichokes steamed or packed in water, but I followed this recipe to feed my family (except 2 x garlic), fully expecting not to want to make it again. We don’t like peppers, I hate sun dried tomatoes, not fond of vinegar, & dried dill in pasta, WHAT?!? Tieghan Gerard, how do you do this??? This pasta is sooooo good. Everyone loved it & made happy eating sounds. “OMG!,” I heard said as they shoveled pasta in the gullet. Tieghan, I expect you’re going to say, “I’m glad this recipe was enjoyed,” but I really want to know, I know you’re a flavor genius, but how do you know to create such deliciousness w/these unusual yet tasty flavor combinations?
Hey Heidi,
Thanks so much for sharing your feedback and making this recipe! LOL love to hear that this recipe was enjoyed:) I typically try things out on my family first to see what kind of feedback I can get from them:) Have the best week! xTieghan
Thanks Tieghan! You have the best week–& you deserve it (as we all do) especially w/all your food love & happy tummy sharing. My week will definitely be great because of you! Just by pursuing what you love & being kind to us, your audience, you continue to help me w/my anxiety/fear. Since I found your cookbooks on Amazon & watched you on Instagram, I’ve done things & shown up in ways I never have. Some Firsts: baking levels up from cookies & baking again after failure (discovering it was baking powder & not Heidi fail & it’s okay to redo something anyway); opening Instagram & TikTok (to watch your videos for virtual “trial runs”); sharing & commenting online; becoming a fan of anyone. While in a waiting room, I told to my Gruff Man Contractor friend about you on Instagram & TikTok. A stranger overheard & shared her excitement about TikTok & encouraged me to comment & be involved & share through video. Which had me think about my singular knowledge helping mothers’ feed their babies & perhaps I could film myself teaching, so others could learn from me as I do from you. I think about things for years, so that may not happen, but the exploration is changing my brain. Thank you so very much Tieghan for being who you are!
Apologies, but I’m confused about when to drain the pasta waster out without draining out the flavors from the peppers/shallot/garlic? Thank you!
Hi Jessica,
For this recipe you do not need to drain the water, most of it will cook out and the remaining water will be used as part of the sauce. Please let me know if you have any other questions, I hope you love the recipe! xTieghan