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This simple Creamy Sun-Dried Tomato Pasta with Melted Burrata is a great go-to dinner any time of year! Quick, easy, creamy (yum!) and so delicious! Pasta tossed together with a roasted red pepper tomato basil sauce with sun-dried tomatoes mixed in! Toss the hot creamy pasta up with burrata cheese, it’s so yummy! And everything is made all in one pot, keeping dishes to a minimum. Truly one of those all-in-one dinners that everyone at the table will love.
It’s that weird time of year between winter and spring. Some days you see spring shining through with sunshine and mild temps. Then others days it can be blustery and cold, leaving you craving a cozier dinner.
Lately, I’ve been so excited for fresh, bright, and even light spring recipes. But then I have those blustery days where I just feel like comforting pasta!
I made this last week, on a snowy day with grey skies, and it hit the spot perfectly! It’s a warm creamy pasta, but still feels nice for springtime with lots of bright, fresh herbs!
I ended up keeping this vegetarian and making the whole meal in one pot. It’s a relatively quick pasta dinner that’s just so yummy.
I made a roasted red pepper sauce that does require a blender. But other than that, this dish comes together without too much effort. Love that!
Here are the details
For the sauce, everything is blended up in a food processor. Roasted red peppers, toasted walnuts (any nut will work, or you can use seeds too, I love pumpkin seeds), tomato paste, garlic, fresh herbs, olive oil, a splash of vinegar, smoked paprika, and a touch of cayenne.
It’s such a delicious sauce. I’m loving mixing roasted red peppers and sun-dried tomatoes. Together they create such great flavor, very Italian.
Now onto the pasta. You need a big pot for this. Use one that you use to boil up a large batch of pasta in so you have lots of room to work. Be sure it’s big enough to allow the pasta room to expand as it soaks up water.
First, add the red pepper sauce and butter to the pot, then add the water. Let the mix come to a light boil. Now add in the dry pasta and let the pasta cook. Usually, around 10 minutes or so, until it’s just al dente.
The pasta will soak up the water we added to the red pepper sauce.
When the pasta is soft, I add freshly grated parmesan cheese, a mix of Italian herbs, and then sun-dried tomatoes, my favorite part!
The next step is fun. Pour the hot pasta over the burrata cheese and gently toss. The cheese will melt into the pasta making an already delicious meal, even better.
And just like I always do, finish up with fresh herbs. Simple, simple – just what we love!
Looking for Italian recipes? Here are a few ideas:
One Pot Sun-Dried Tomato Pasta with Whipped Ricotta.
Lastly, if you make this Creamy Sun-Dried Tomato Pasta with Melted Burrata, 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!
Creamy Sun-Dried Tomato Pasta with Melted Burrata
Servings: 6
Calories Per Serving: 522 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 jar (12-ounce) roasted red peppers, drained
- 1/3 cup toasted nuts/seeds, walnuts, pumpkin, etc.
- 1 tablespoon tomato paste
- 2 cloves garlic, smashed
- 1/4 cup fresh basil, oregano, or parsley
- 1/2 cup extra-virgin olive oil (I use the oil from the sun-dried tomatoes)
- 1 tablespoon apple cider or champagne vinegar
- 2 teaspoons honey
- 2 teaspoons smoked paprika
- 1/2-1 teaspoon cayenne pepper
- 2 tablespoons salted butter
- 1 pound short cut pasta
- kosher salt and black pepper
- 1/2 cup oil packed sun-dried tomatoes, sliced
- 1 cup grated parmesan
- 1 cup fresh basil or mixed Italian herbs, chopped
- chili flakes
- 2 or 3 balls burrata cheese, at room temperature
Instructions
- 1. To make the red pepper sauce. In a blender or food processor, combine the red peppers, reserving 1 whole pepper or about 1/3 of the jar for later, walnuts, tomato paste, garlic, herbs, olive oil, vinegar, honey, paprika, cayenne, and a generous pinch of salt. Blend until smooth, about 1 minute.2. Set a large pot with sides over medium-high heat. Add the butter, red pepper sauce, and 3 1/2 cups water. Bring to a boil, add the pasta, season with salt, and cook, stirring often, until the pasta is al dente, 8-12 minutes. Do not drain the pasta water. If needed, add additional water to help the pasta cook.4. Slice the reserved red pepper and stir in the pasta, sun-dried tomatoes, parmesan, and herbs. Toss until very creamy. 5. Arrange the burrata in a serving bowl, pour the hot pasta and sauce over the burrata, then gently toss to allow the burrata to melt into the pasta. Serve the pasta topped with fresh parmesan and herbs. Enjoy!
Best recipe I have ever found online. I am always on the look for new recipes to try but this was a 10/10. My husband and I just looked at each other like “How is this THIS good?”
I followed the recipe as is and it’s perfect.
Hey Melanie,
Happy Thanksgiving! Thanks for making this recipe and your comment, so glad to hear it was a hit! xx
Made this tonight and it’s a winner! I almost always have most of the ingredients in my pantry (except the Burratta which I happened to have)
Made up really easily and just had so much flavor!!
I used roasted pistachios for the nut.
Thank you so much for trying out this recipe! So glad you enjoyed it! Have a great Halloween 🙂 xT
Hi! Could I skip out on the roasted bell peppers or substitute them? I’m not the biggest fan or bell peppers 🙂
Yeah you definitely can! xT
Incredible!
Thank you!!
Wow, my family loved this recipe! I’ll be doing this dish again for my hubby’s birthday dinner.
Thanks so much for giving this recipe a try! I really hope you enjoyed it! xT
Tiegan nails it AGAIN!! Xoxo
Thank you soooo much!! xT
Really tasty and pretty one-pot pasta! The proportion of the ingredients was very well balanced and the dish came together easily. This recipe is a keeper!
Hi Tally,
Love to hear this!! Thanks so much for making this recipe and your feedback! Have a great day! xT
Made this last night and was a big crowd-pleaser with the whole family. Our grocery store was out of burrata so I substituted mozzarella and added crispy pancetta. So yummy!
Hi Jessica,
Love to hear this!! Thanks so much for making this recipe and your feedback! Have a great day! xT
I’m a sucker for sun dried tomatoes and burrata so I had to try this recipe and WOW it was delicious!! It was so easy and quick to make.
I did have to make a few lazy girl adjustments by making due with what I had on hand. I only had dried herbs and cashews to use, but it worked, still delicious! I also added shrimp to it for a little protein.
Thank you for sharing your recipe, definitely will save this and make again!
Hey Kaitlyn,
Amazing!! Love to hear that this recipe was enjoyed and sharing your feedback! Thanks for making it:) xx
Just made this for dinner tonight. This recipe is perfection. And yes, I could drink that sauce straight out of the blender. Served with some homemade garlic bread, chicken sausages on the side, and a simple arugula salad.
Hi Kelly,
Fantastic!! I appreciate you making this recipe and sharing your feedback, love to hear that it was tasty! xT
Made this recipe and it was delicious! Very simple to make, which is important for me. I used rigatoni which held up very nicely and I added 1lb of Italian sausage for my meat eating partner. I browned the sausage separately then added to the pasta after mixing in the parm. The only issue that came up with adding the sausage is the burrata really clung to the meat, so may be better to add at the very end.
Hi Marian,
Happy Friday!!🍪🍦 Thanks so much for trying this recipe and sharing your feedback, so glad to hear that it turned out well for you! xT
Made this tonight. The sauce right out of the blender is so good I could eat it by the spoon. I felt like it lost a lot of its flavor after adding water and cooking the pasta in it. I plan to make it again and cook the pasta separate because the original sauce is to die for. It’s a very quick and delicious meal thank you!!
Hi Margaret,
Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it and your comment! xx
I am making my own roasted red peppers for this recipe – how many peppers are equivalent to one jar?
Hi Maya,
I would use about 2 peppers:) Please let me know if you have any other questions, I hope you love this recipe! xT
I made this differently. I added an entire (small) can of paste and left out the nuts (actually forgot to buy them). I then made the sauce and left it in the food processor. Meanwhile, I boiled the pasta, reserved two cups of pasta water and strained the pasta like I normally would. I then dumped the sauce into the same pot I had boiled the pasta in, added one cup of pasta water, and brought the sauce and water to a boil. Then, I added in the cooked pasta, added in more reserved pasta water as needed, and finally added the parmesan and sun dried tomatoes and basil. I was actually surprised that my entire family loved this! They ate every single bite and went back for seconds. Excellent recipe!
Hi Kat,
Amazing!! So glad to hear that this dish was enjoyed and thanks a bunch for making it! Thanks for sharing everything that worked well for you! xx