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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.

One Pot Spinach and Sun-Dried Tomato Burrata Pasta | halfbakedharvest.com

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. 

One Pot Spinach and Sun-Dried Tomato Burrata Pasta | halfbakedharvest.com

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! 

One Pot Spinach and Sun-Dried Tomato Burrata Pasta | halfbakedharvest.com

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. 

One Pot Spinach and Sun-Dried Tomato Burrata Pasta | halfbakedharvest.com

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. 

One Pot Spinach and Sun-Dried Tomato Burrata Pasta | halfbakedharvest.com

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! 

One Pot Spinach and Sun-Dried Tomato Burrata Pasta | halfbakedharvest.com

Looking for other one-pot recipes? Here are my favorites: 

One Pot Stove-Top Mac and Cheese

White Chicken Chili Bake

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

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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

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!
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One Pot Spinach and Sun-Dried Tomato Burrata Pasta | halfbakedharvest.com

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Comments

  1. 4 stars
    I made this recently and while it was delicious, I ran into two issues: (1) It look longer than 7 minutes for the pasta to cook and I added more water, (2) upon mixing, the cheese all stuck together. I think I may adjust next time by par-boiling the pasta and adding burrata directly on the dinner plates instead of mixing it in the pot.

    1. Hi there,
      I truly appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xx

  2. 5 stars
    This dish was amazing! I cook a lot for my fiance and he said this was his favorite that I’ve made lately. It was so flavorful with all of the vegetables and spices – I am not a huge artichoke fan, so I would probably omit that next time, but overall delicious and relatively easy to cook.

    1. Hey Christina,
      Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! xxT

  3. Really enjoyed this recipe and this site! I saw someone comment about a gluten free version and I tried it tonight without even seeing the comment or thinking about it…so after seeing the comment about struggles with a gluten free version , I made a corn starch “slurry”, equal parts corn starch and water. I started added it a tablespoon at a time , a few minutes a part. Starting with when the normal noodles (7 min) would be done . I ended up adding 4 tablespoons total and cooking my gluten free penne for a total of 14 min. Box recommended 12 min. But it varies by company. The take away is, definitely works for gluten free, just add corn starch slurry and know you’ll have to cook longer. I also let the pasta dish set in it’s pot for 5 min before serving.

    1. Hey Brittan,
      Happy Friday!! Thanks a lot for trying this recipe out, I am so glad to hear it was enjoyed! Thanks for sharing what worked well for you. Have a great weekend:)

  4. I made this twice, using gluten-free pasta each time, and it did not turn out well. I had to toss it both times. The first time, I made the recipe as written & it came out watery, bland & clumpy.. I tried to cook it longer to cook some more of the water off, but the pasta was tearing. The second time I made it, I cooked the pasta separately, but the entire dish was soggy and still clumpy (and yes, the burrata was at room temp). I really wanted to like this recipe… It looks so delicious, classy & beautiful. Do you have any tips on how to properly make this recipe gluten-free?

    1. Hi Angela,
      Thanks for trying the recipe, so sorry you are having issues. I have not tested this with gluten free pasta. I would try cooking the pasta separately like you did but you said it was soggy…I’m not sure what that means in relation to this dish. What about it was soggy? Maybe try following the recipe but reducing the water next time! xTieghan

    2. I’ve been celiac for 25 years. For pasta dishes like this I recommend you use a brown rice gluten free pasta. The brown rice pastas are “starchier” than the corn based pastas. You need the starchiness to make the sauce thicken. Hope this helps.

  5. 5 stars
    So wonderful! Our local grocery was out of burrata so I used mozzarella and added some fresh basil at the end. We each had 2 servings. So easy and delicious. Perfect weeknight meal!

    1. Hi Kat,
      Fantastic! Thanks so much for making this dish and sharing your review, I am so glad it was enjoyed! xx

  6. Saw this and since i had all of the ingredients and we are trying to get more meat-free meals, had to make it. Added mushrooms and asparagus, eliminated dill because I couldn’t find ours, fresh basil from our garden, fresh mozzarella instead of burrata. Husband and brother-in-law ate 2 helpings each! I call that a success!

    1. Hey Jan,
      Happy Wednesday!? Thanks so much for making this recipe, I am so glad it was a tasty one! Thanks for sharing what worked well for you! xxT

  7. Love, love, love this recipe! I have made it numerous times since I found it and enjoy it everytime, along with those I serve it to. I added some asparagus to add some.kore veggies and green and it pairs very well. Reheats easily. A must try.

    1. Hey Zuzana,
      Awesome!! I am so glad you have been enjoying this recipe, thanks for making it so often:) Have a great Monday!

  8. 5 stars
    One of my absolute favorites! Delicious, easy to prepare, and one pot. What more could you want? This one really hits the spot. The red wine vinegar really sends it over the top!

    1. Hey Danielle,
      Awesome!! Thanks a bunch for making this recipe:) I am so glad it was enjoyed! Hope you’re off to a great Monday! xxT

  9. Do you add the water To the peppers mix? Surely you cook the pasta separately, drain then mix everything.

    1. Hi Sarah,
      Did you read through the recipe? Everything is cooked in the one pot, including the pasta. The peppers are cooked in step 2, you are adding the water to the peppers. Please follow the recipe as written:) Let me know if I can help in any other way! xx

        1. Nope, most of the water is going to be gone once the noodles are done cooking, the rest will help create the sauce:)

  10. Cannot wait to try this! I’ve had so much fun making your recipes and they’ve all turned out great. Question – where do you typically find your burrata? I’m having a hard time finding any and just using mozzarella instead, but if you have any tips on where to look I’d appreciate it!

    1. Hey Lindsay,
      Thanks so much for your kind message! I get my burrata from Whole Foods, fresh mozzarella also works really well! Let me know if you give this dish a try! xx

  11. 4 stars
    Makes amazing leftovers! Added rotisserie chicken and have been eating it as a cold pasta salad all week.

    1. Hi Catherine!
      Fantastic! Thanks for your comment and trying the recipe:) I am so glad it was enjoyed! xxT

  12. 3 stars
    The taste was great but my burrata clumped and stuck all the spinach and artichoke together. So it wasnt able to blend well with the pasta. What do you think went wrong?

    1. Hi Angelle,
      Thanks for giving the recipe a try, sorry to hear you had some issues! Was your burrata at room temp? That’s really key to getting it to mix well. I hope this helps for next time! xTieghan

    1. Hi Jennifer!
      Amazing!! I am thrilled that this dish was a hit, thanks a lot for trying it out! xTieghan

  13. 5 stars
    Hi Tieghan!
    Love love love this recipe!! So easy to make and like that it’s just in one pot so less dishes 😉 This was also my first time using Burrata and absolutely enjoyed it! Thank you!

    1. Hey Tierra!
      Happy Wednesday! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed:) xx