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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!
This was so good we have made it three times since the end of May. It’s my son’s new favorite. Last time I added mushrooms and yum, yum, yum! We are huge fans of any type of mushroom. Thanks so much for the quick delicious recipe. Oh, the second time we did add some roasted chicken and that was good too……
Hey Mary,
Amazing!! I am so glad this recipe was a hit, thanks a lot for trying it out! Have the best weekend! ☀️xx
Made this exactly as written. Honestly it tasted bland and inedible. I normally love HBH recipes but this was a swing and a miss for us.
Hi there,
Thanks for giving the recipe a try and sharing your feedback, sorry to hear it was not enjoyed! xTieghan
I made this for dinner last night and added shredded roasted chicken. Wow oh wow! it was absolutely delicious! Everyone loved it, even my 3 year old grandson!
Hey Maria,
Happy Friday!! Thanks a bunch for trying this recipe and sharing your review. I love that it was enjoyed!! Happy 4th of July weekend!??
Wow! Delicious meal, I had leftover pesto I added at the end, another great recipe, thanks so much
Hi Doreen,
Happy Wednesday!! Thanks a bunch for making this recipe, I love to hear that it was enjoyed!!? xTieghan
This looks delicious! Would you do anything differently using gluten free pasta? Thanks so much.
Hey Christie,
You should be just fine following the recipe as is:) I hope it turns out amazing for you! xTieghan
We love dishes like these, but my husband prefers to always have some kind of meat added to it. Do you think having ground turkey or beef would take away from the intended flavor?
Hey Rachel,
I would probably season some chicken on the side with Italian seasonings, sauté it, and then add to the fully finished dish for best results. I hope this helps! xx
Made this tonight and it was delicious!
Hey Jonette,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for trying it out! xx
I’ve scoured three grocery stores and they’re out of burrata (so sad), is there another cheese you suggest using in its place?
Thanks!
Hey Allison,
Fresh mozzarella will also work well for you!! I hope this recipe turns out amazing, let me know if you give it a try! xTieghan
I loved this recipe! I substituted artichokes for some jarred mushrooms because my local store were out of the former but they turned out great.
I’m trying to eat less salt so I also substituted the burrata for a mascarpone so I imagine my version was a bit plainer in flavour but was still tasty. Definitely making this one again.
Hey there,
Happy Wednesday! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a try! xx
always a fan fav! Amazing! Wish I could attach pics
Hey Brooklyn,
Happy Sunday!! I appreciate you giving this recipe a try and sharing your feedback!! I love to hear that it was enjoyed:) xxT
Hi Tieghan, I made this last night and it was delicious! I struggle to get my 10 month old to eat these days, but she devoured this pasta!
Hey Kelsey,
Happy Friday!! Thanks so much for trying this recipe out and sharing your feedback! I love to hear that it was a hit! So glad your little one enjoyed as well:)☀️
Hi! I made your recipes all the time. The best! Can I substitute balsamic or lemon for the red wine vinegar? Any other suggestions? Thank you!
Hi Amanda,
How about white wine vinegar? I think that would work best for you!! Let me know if you give the recipe a try! xx
This worked really well! I love the idea one a one-pot pasta. I followed everything as written, except I changed out the burrata for a tub of dairy free Boursin to make it vegan. Easy swap, and it turned out great!
Hey Emily,
Perfect!! I love to hear that this recipe was a hit and appreciate you giving it a try! xxTieghan
Where do I add the olive oil?
Hi Amber,
That is used in step 1:) Please let me know if you give the recipe a try, I hope you love it! xx
I’m confused….am I supposed to drain the pasta, bell pepper, shallots and spices water or add everything to it… the pictures do not look like there is that much water? Please advise…
Hi Daneen,
Please follow the recipe as written, there is no need to drain the water, most of it will absorb while the pasta is cooking and anything remaining will help to create the sauce. Please let me know if you have any other questions! xTieghan